131°F Sous Vide Top Round with Chimichurri and Tomato Salad Recipe
A good chimichurri is a perfect topping for steak, especially a more mild one like sous vide top round. I combined them with a light tomato salad, making this a perfect late summer meal.
The sous vide top round was cooked at 131°F (55°C) for just over 48 hours, rendering it really tender. Top round can be a fickle cut, and the timing really depends on the quality of the cut, and how it was raised. Some people swear by top round cooked for under 12 hours, others find up to 3 days is ideal. It's really a matter of getting to know the specific type of cut your butcher or grocery store usually carries. If you want more tips for cooking top round, I recommend this thread in our facebook group.
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
The chimichurri sauce is fastest when made in a blender, but some people like to hand chop the herbs for a little more control.
It is important to use high quality tomatoes for the tomato salad. It's a very simple dish so the flavors of the tomato will really shine.
Note: You can learn more about beef from my How to sous vide beef top round or view all my sous vide beef articles.
Ingredients for 131°F Sous Vide Top Round with Chimichurri and Tomato Salad
- 1 to 2 pounds top round (450 to 900g)
- 1 teaspoon garlic powder (5ml)
- 1/2 teaspoon paprika (2.5ml)
- 2 cups chopped fresh parsley (473ml)
- 2 tablespoons fresh oregano leaves (30ml)
- 6 cloves garlic, coarsely chopped
- 1 tablespoon red wine vinegar (15ml)
- 2 tablespoons fresh lime juice (30ml)
- 1/2 cup olive oil (118ml)
- 1 teaspoon paprika (5ml)
- 1/2 jalapeno, deseeded and coarsely diced
- 2 cloves garlic, minced
- 2 tablespoons sherry vinegar (30ml)
- 3 tablespoons olive oil (45ml)
- 1 pint cherry tomatoes, halved (473ml)
- 1 shallot, thinly sliced
- 1/2 red bell pepper, cut into thin strips
- 2 tablespoons chopped fresh basil leaves (30ml)
- Fresh basil leaves
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Cooking Instructions for 131°F Sous Vide Top Round with Chimichurri and Tomato Salad
Preheat a water bath to 131°F (55°C).
Mix together the spices in a bowl. Lightly salt and pepper the top round then sprinkle with the spices. Place the meat in a sous vide bag then seal. Place the bag into the water bath and cook for 2 to 3 days, until tenderized.
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 all the ingredients in a blender or food processor and process until pureed together.
Add the garlic and vinegar to a bowl and let sit for 5 minutes. Add the olive oil and whisk to combine. Toss the remaining ingredients with the dressing.
Take the sous vide bag out of the water and remove the cooked top round. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the top round then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the top round into bite-sized pieces or slices.
Place a spoonful of the tomato salad on a plate and top with several slices of the top round. Spoon chimichurri sauce on top and sprinkle with the basil. Drizzle with olive oil then serve.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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