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.
Ingredients for Sous Vide Beef Salad with Figs
- 1 pound sirloin steak
- 1 teaspoon dried thyme
- 1 teaspoon cumin powder
- Salt and Pepper
- 1 bag mixed lettuce with radicchio, or mix your own
- 6 figs, chopped
- 2 tablespoons sunflower seeds
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/3 cup good olive oil
- Salt and Pepper
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Cooking Instructions for Sous Vide Beef Salad with Figs
At least 4 to 11 hours before serving
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.
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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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