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Sous Vide Beef Salad with Figs Recipe

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.

For more sous vide recipes and tips you can get our books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android App and sous vide thickness iPhone app.

Sous Vide Beef Salad With Figs

By Jason Logsdon
Published: May 31, 2011
Time: 3 to 10 Hours (why the range?)
Temperature: 131°F / 55°C
Serves: 2 People
Prep time: 30 Minutes

Sous Vide Beef Salad Ingredients

For the Sous Vide Beef

1 pound sirloin steak
1 teaspoon dried thyme
1 teaspoon cumin powder
Salt and Pepper

For the Salad

1 bag mixed lettuce with radicchio, or mix your own
6 figs, chopped
2 tablespoons sunflower seeds

For the Dressing

2 tablespoons fresh lemon juice
1 garlic clove, minced
1/3 cup good olive oil
Salt and Pepper

Sous Vide Beef Salad Directions

Pre-Bath

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.

Finishing the Sous Vide Beef Salad

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.

Now make the vinaigrette. 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.

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.


For more sous vide recipes and tips you can get our books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android App and sous vide thickness iPhone app.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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