Sous vide inside skirt steak in marinara, with bruschetta

Set an immersion circulator to heat 2.5 litres of water to 130 degrees.

Trim both ends of a medium yellow onion and cut it radially. Peel and thinly slice the garlic.

Put about half the onion and a little garlic in the bottom of a quart jar.

Season the steak liberally with kosher salt and black pepper on both sides and rub with tallow.

Smear about a tablespoon of Calabrian chilies on one side, add a little garlic and more pepper.

Roll the meat into a tight cylinder and twist it into the jar. Top with the remaining onion and garlic.

Fill the jar to the top with marinara, leaving very little air, and seal tightly.

Cook in the water bath 12 hours.

Remove the jar, open carefully, empty into a bowl and set the meat on a rack.

Slice two pieces of ciabatta on the bias; top with parmesan and mozzarella, spoon on the leftover aromatics and sauce, and add more cheese.

Heat a cast iron pan or griddle over high heat for five minutes.

Salt the meat again and rub with a little olive oil.

Sear one minute, flip and sear about another minute and a half, pressing it down as it buckles.

Toast the bruschetta in a toaster oven at 350 for 10 minutes.

Slice across the grain on the diagonal with a long knife.