1 HRS 45 MINS
Time to Cook
Step 1Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.
Step 2Preheat sous vide wand to 141°F.
Combine marinade ingredients in small bowl. Place steak and marinade in food-safe plastic bag; turn to coat. Seal bag, removing as much air as possible, and marinate in refrigerator for 1 hour.
Cooking Tip: For best results use a vacuum sealer.
Step 4Meanwhile, add peppers, onions, garlic, olive oil, salt and pepper to a food-safe plastic bag; toss to coat. Seal bag, removing as much air as possible.
Step 5Remove steak from refrigerator and submerge both bags in water. Set timer for 90 minutes.
Step 6At end of cooking time, carefully remove bags from pot.
Step 7Preheat grill pan or grill, and cook steak 2 to 3 minutes on each side or until internal temperature reaches 145°F. Carve steak diagonally across the grain into thin slices. Place steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.
Nutrition information per serving, 1 1/2 cup: 317 Calories; 107.1 Calories from fat; 11.9g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 1 g Polyunsaturated Fat; 5.7 g Monounsaturated Fat;) 73 mg Cholesterol; 348 mg Sodium; 24 g Total Carbohydrate; 4 g Dietary Fiber; 28.4 g Protein; 0 mg Calcium; 2.6 mg Iron; 623 mg Potassium; 0.2 mg Riboflavin; 8 mg NE Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 314 mg Phosphorus; 5.1 mg Zinc; 27.7 mcg Selenium; 105.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, and Choline.