One of the hard parts about summer cooking is keeping the food light. While I love pulled pork, big steaks, and juicy hamburgers I can only take so much heavy food. This sous vide beef salad with figs is a nice alternative to some of the heavier meals while still giving me my beef fix.
The beef is cooked sous vide and then quickly grilled. The salad consists of some mixed greens, including radicchio for some bitterness. I topped it with chopped up figs for sweetness and some sunflower seeds for crunch. Here I used a light lemon vinaigrette to dress it but you can use any dressing you like.
It is a nice, quick salad to put together and the sous vide beef adds some heft to it without making it too heavy. Here I used a sirloin steak but you can use any cut of beef you like, or even use sous vide chicken or turkey on it.
If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Beef Salad with Figs you can check out the following.
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Preheat the water bath to 131°F (55°C).
Salt and pepper the steaks then sprinkle with the cumin and dried thyme. Add to the sous vide pouches and then seal and place in the water bath. Cook the steaks for 3 to 10 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Combine the lemon juice and garlic in a bowl, add some salt and pepper and let sit for a few minutes. Slowly whisk in olive oil until the mixture thickens.
Take the sous vide beef out of the pouches and pat dry. Sear it on a very hot grill for 1 to 2 minutes per side.
Cut the sous vide beef into strips or bite sized pieces.
Add some of the lettuce to two individual bowls. Top with the sous vide beef, the figs, and the sunflowers. Dress with the vinaigrette and serve.
If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!