Parmesan & Pomegranate Skirt Salad recipe

1. Vacuum seal the skirt steak and cook over 36 hours at 60º C. After it let the meat stand.
2. Pan-sear all 4 sides of the steak.
3. Let the steak cool off for an hour and cut in thin layers.
4. Make the salad with the salad sprouts, the meat and some Parmesan slices, dress with vinaigrette made of Sherry vinegar, sesame oil and soy.
5. Grate the rest of the Parmesan and sprinkle the pomegranate on top of the salad.

A recipe by chef Pedro Larumbe.