Tonight I’m lagging because I’m returning to work after having 3 weeks off. Argh! As a result, for dinner I made lots of veggies and a big sous vide grass fed top sirloin steak so I’d have lots of leftovers to pack for work.
In preparation for my workweek, I started sous viding like a mad woman on Tuesday morning. I laid out all my proteins on my kitchen counter and seasoned and vacuum sealed them with my Foodsaver. I try to combine as many meats as possible that cook at the same temp, so I set my SousVide Supreme to 140 F and plopped in 4 seasoned pork chops and 2 bone-in, skin on chicken breasts. After they had cooked for 2.5 hours, I took them out and placed them in an ice bath so I could store them in the fridge for later in the week. I added cold water and turned down the temp to 120 F to cook my frozen wild sockeye salmon for lunch. After taking out the salmon, I increased the water temp to 130 F and dunked in my grass fed top sirloin steak which I seasoned with Sagemary finishing salt and pepper.
The steak was going to cook in the SousVide Supreme for about 30 hours and I was going to take it out at dinner time on Wednesday.
On Wednesday morning, I cooked the world’s best braised cabbage and prepared some cauliflower, garlic, and bacon that I was going to roast off when I woke up. I stored the vege and swine bits in a Ziploc bag in the fridge.
When I awoke, I took out the steak and dropped in two bags of Cascadian farm winter squash puree in the Sous Vide Supreme. These puree packs float in the water bath so I always weigh them down with a rack. I tossed some olive oil in my Ziploc filled with cauliflower, bacon, and garlic and seasoned it all with salt and pepper. After giving the sealed bag a nice shake, I poured it all out on a foil lined baking sheet and baked at 375 F for ~30-35 minutes. Jaden’s recipe says that it only takes 20 minutes in the oven, but mine definitely took longer. While the cauliflower was in the oven, I prepped some portobello mushroom packs and popped them in the oven with the cauliflower and let those cook for ~25 minutes.
Then I pulled the winter squash puree out of the SousVide Supreme and stirred in some butter, salt, and pepper. I took the steak out of its bag, dried it off, and seared it in some lard in my cast iron skillet. I seared the steak for ~2 minutes per side per the tips on Kamikaze cookery. Last of all, I microwaved the cabbage and cut up the mushrooms and drizzled the ‘shrooms with my aged balsamic vinegar.
Voila! All of this was on the table within 1 hour and I have 3 boxes of lunch in the fridge (plus, leftover steak).
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Sous Vide Grass Fed Top Sirloin Steak
Ingredients
- 1 Grass fed top sirloin steak
- Sagemary finishing salt
- Freshly ground black pepper
- 2 tablespoons lard
Instructions
- Season the steak with salt and pepper before vacuuming sealing it. Dunk it in your SousVide Supreme at 130°F and let it cook for 30 hours.
- Take the steak out of the bag and dry it off. Heat up the lard in a cast iron skillet on high. Sear the steak for ~2 minutes per side.
Jill says
Hi!
Have you tried grass fed sirloin tip roast in the sous vide? I have and it wasn’t as great as I hoped, so wondered if you had any tips:)
Michelle Tam says
I haven’t!
Amy Kaser says
Do you know how to do this with the Instant Pot Sous Vide?