Lime and ginger are two great ingredients that can stand up to the bold flavors of this heavily seasoned sirloin steak. I like to combine them in a vinaigrette-style sauce that is drizzled over a crispy cabbage and pepper slaw which adds texture and brightness to the dish.
Sirloin is a very popular mid-range steak with a pretty good mix of tenderness and fat. It can be heated through, usually 2 to 3 hours, or if you prefer a more tender steak it can be cooked for up to 10 hours. There is a wide range of tenderness for sirloin so you will need to determine the best time for steaks from your butcher.
Preheat a water bath to 131°F (55°C).
Combine all the spices in a bowl. Salt and pepper the steak then coat with the spices. Place the steak in a sous vide bag then seal. Cook the steak for 2 to 3 hours, or up to 10 hours for a more tender steak.
Whisk together the vinegar, lime juice, honey, soy sauce, and ginger in a small bowl. While whisking, drizzle in the olive oil and sesame oil. If you have an immersion blender you can add all the ingredients to a bowl and blend them together. Salt and pepper to taste.
Combine all the ingredients in a bowl and toss well. The undressed slaw can be stored in the refrigerator for several hours.
Remove the cooked steak from the sous vide bag and pat dry. Lightly salt the outside of the steak then quickly sear it until the meat is just browned.
Place a few tomato slices on a plate. Add the steak and top with the cabbage slaw. Drizzle the lime-ginger sauce over top. Sprinkle with the sesame seeds and basil leaves then serve.
Because they use modernist ingredients, the amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.
Adding xanthan gum and lecithin to the lime-ginger sauce will prevent it from breaking down over time. The sauce will also coat the slaw much better. I usually blend in 0.6% lecithin and 0.5% xanthan gum for a thickened sauce.