Beef… it’s what’s for, well, every meal!
Not really, but man I love me some good steak! That being said, we’ve been trying to eat healthier so I’ve been skipping the big ol’ fatty ribeyes and leaning… see what I did there… towards more form friendly cuts.
Enter the top sirlion. It’s a leaner, beefy cut that lends itself very well to sous vide cooking. I add some balsamic vinegar and seasonings to the pouch to give it a great punch of flavor. Opting for sous vide makes for about 2hrs of full cooking time but the effort is minimal, making it a great meal-prep Sunday go to.
What’s Sous Vide? If you’re not familiar with sous vide, see my earlier post explaining the basics and how to get started with this killer cooking method.
Without further ado, here’s the recipe:
Sous Vide Balsamic Top Sirloin
This lean, flavor-packed steak is a fantastic option for getting out of that chicken breast meal prep rut.
Equipment
- Sous Vide Appliance
Ingredients
- 2 Top Sirloin Steaks
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Steak Seasoning
- 1 Tsp Dried Rosemary
Instructions
- Prep your sous vide rig for 129 degrees. Adjust the cook time to 1:15 if applicable
- Season the steaks on both sides with the steak seasoning and rosemary
- Add the steaks to the zip top bag or vacuum sealer bag and add the balsamic vinegar and olive oil.
- Seal the bag and place in your sous vide rig for 1 hour and 15 minutes. *Note: be sure to remove as much air as possible if you are using a zip top bag.
- Once the sous vide process is complete, remove the steaks from the bag, pat dry and season with more steak seasoning
- Get your grill smokin’ hot. You can also sear on a cast iron or frying pan. I like the grill.
- Sear for about a minute on each side. (Grill marks bud)
- Slice and enjoy!!!
Notes
As noted above, you can use a vacuum sealed bag or zip top bag during the sous vide process. Just be sure you get as much air out as possible and that the bag is fully submerged throughout the process.
Once seared, the meat really doesn’t need to rest as it would during a normal hot-n-fast grilling process. I give it a bit to cool down before handling though.
