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).
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PRINTER-FRIENDLY RECIPE CARD
Sous Vide Grass Fed Top Sirloin Steak
- 1 Grass fed top sirloin steak
- Sagemary finishing salt
- Freshly ground black pepper
- 2 tablespoons lard
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.