Open packages and pat meat dry with paper towel.

Put skirt steak in a bowl and shake tandoori seasoning over meat. Working with your hand rub seasoning into all the skirt steaks, add more spice if needed to coat evenly.

Carefully fold vacuum bags over and place meat flat in one layer in the bag. Add 1 TBS of Ghee to bag and seal.

Set Anova Sous Vide to 135 degrees and 7 hours

After timer goes off, remove bags from water and chill in the refrigerator for 8 hours

Heat a large pan or grill and add ghee to coat the pan (if grilling, skip) Let meat cook until brown and has a bit of a crust

Remove from heat and let rest for 5 minutes, slice thinly and sprinkle with salt and chopped cilantro

Thinly slice red onions and place in a bowl, sprinkle with salt and sugar, toss

Add to a vacuum seal bag with cider vinegar and seal let sit for 30 minutes

Open bag contents into a small serving bowl and set aside

Mix all ingredients in a bowl, season with salt and pepper to taste

Sliced on an angle

Assemble “tacos” with Naan bread, fluffy Pita or Corn Tortillas.

Layer cucumber, meat, pickled onions, ratio and cilantro on to bread of choice, fold over and eat