Make the marinade by combining the garlic, shallot, jalapeno and sherry vinegar in the bowl of a food processor and pulse until the mixture begins to come together. Add the herbs and spices and pulse for 1 minute longer. Add the olive oil and pulse just until emulsified. Divide the marinade in half, set one half aside.

Place the skirt steak in a vacuum bag or a gallon-size resealable freezer bag with half of the marinade and seal so that there is no air inside the bag. Transfer to the refrigerator to marinate for at least 4 hours and up to 24 hours. When ready to cook, allow the steak to come to room temperature.

Assemble the sous vide machine according to the manufacturer’s directions. Set the temperature to 55° C (131° F). Seal the bag with the skirt steak using the water displacement method. When the water has reached the proper temperature lower the bag into the water bath making sure it is fully submerged. Cook for 1 hour.

When steak is ready, remove the bag from the water bath and transfer to a plate. Discard the liquid from the bag, pat the steaks dry and season with salt and pepper. Preheat a grill or grill pan to medium high heat. If necessary, cook the steak in batches, about 1 minute per side, just to caramelize the outside. Transfer the steaks to a cutting board and slice thinly across the grain.

Serve the skirt steak with warm tortillas, your favorite salsa and fresh avocado. Drizzle the remaining marinade over the steaks.