Okay, I've read 30 pages of this thread hoping to find answers, but I think I just need direct troubleshooting help.
I also think I've confused myself with too much information from too many sources, including traditional cookbooks, including ones with 'ghetto' SV, and lots of eGullet forum reading. As well as so many inconclusive blog entries. "I did this [random SV recipe]...it was okay. Next time I'll do it differently."
I attempted some flank steak. These were about 1/2" to 3/4" thick, at most. I marinated them in a fairly typical marinade (acid/soy sauce/garlic) for 24 hours, then SV for 45 minutes at 122. (I like my meat pretty rare and I keep feeling like it's coming out overdone from the SV for my taste.) Extremely fast sear (30 seconds/side) in a very hot pan. End result? It was almost too tough to cut.
The timing (24 hr marinade + 45 minute sous vide) was from a cookbook. I guess 45 minutes just isn't long enough for flank?
Skirt and sirloin are both on sale this week and I'm tempted to continue experimenting, but I'm seeing lots of conflicting info, and have had a lot of disappointing beef results (with the exception of tenderloin). I don't really like traditionally super-long-cooked braises (brisket/shoulder/etc), so I'm really interested in how to maximize plain ol' steaks via SV, with the knowledge that I usually cannot afford 'good' cuts (in my mind, tenderloin and ribeye).
Short version, how would you cook the following?
1) Sirloin steak
2) Skirt steak
3) Lamb shank (have one in fridge, literally cannot find a single reference online to anyone SV'ing this cut, wondering if it's a bad idea).
Thanks in advance.