We sure do love getting drunk to celebrate other people's holidays. Real talk though, I never order steak tacos of any kind because they tend to be tough to chew. Which is why I decided to break out the sous vide and see if I could solve this very personal problem. And it still finishes on the grill which adds so much extra flavor and texture. So get ready for a fun 24+ hours as we marinade, sous vide, and grill our meat. I promise this paired with the Peruvian green sauce is absolutely worth it!

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Grocery List:

2lbs skirt steak or flank steak
Tortillas
Onions
Cilantro
Pico

Marinade:
3/4 cup fresh squeezed orange juice
1/2cup fresh squeezed lemon juice
1/3cup fresh squeezed lime juice
1/2 cup soy sauce
4 cloves garlic, minced
1 teaspoon finely chopped canned chipotle pepper
1/4 cup Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
1/2 cup olive oil
1 bunch fresh cilantro, chopped

Peruvian Green Sauce:
2 jalapenos, including seeds & ribs (no stem), cut into large chunks
1 tbsp Aji Amarillo paste
1 cup packed fresh cilantro leaves
2 tbsp Cotija cheese
2 cloves of fresh garlic
1 tbsp vegetable oil
1 tsp white vinegar
2–3 tsp freshly squeezed lime juice
1/2 cup mayonnaise
1/4 tspsalt
1 tbsp ground black pepper