Sous Vide Sirloin Steak with Wilted Spinach Salad and Tomatoes Recipe

When I'm looking for a quick but flavorful meal, I'll often turn to a steak with tomatoes and wilted spinach. Any type of steak will do, but I really enjoy sous vide sirloin steak because it's flavorful, pretty tender, and not nearly as expensive as the higher ends cuts.

Sirloin steak is one of my favorite "everyday" steaks, and sous vide sirloin can be tenderized to result in an even better cut of meat! Cooking it for 2 to 3 hours heats it through is usually perfect for a traditional sirloin, and going as long as 10 hours will tenderize it nicely.

Sous vide steak tomato salad 7

You can also cook the sirloin ahead of time, and then use the sous vide, chill, reheat method to quickly finish it off whenever you are ready to eat. It'll come together very quickly at that point. By the time the bacon has rendered and the tomatoes are dressed, the steak will be reheated and ready to sear!

This meal is especially amazing in summer when you can use farm-fresh tomatoes, they really kick it up to a whole new level!

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.

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!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Sirloin Steak with Wilted Spinach Salad and Tomatoes Recipe

  • Published: April 30, 2020
  • By Jason Logsdon
  • Cooks: 131°F (55°C) for 2 to 3 hours
  • Serves: 4
Sous vide steak tomato salad 2

Ingredients for Sous Vide Sirloin Steak with Wilted Spinach Salad and Tomatoes

  • For the Sous Vide Sirloin Steak

  • 1 to 2 pounds sirloin steak (450 to 900g)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • For the Wilted Spinach

  • 8 cups baby spinach
  • 4 strips bacon, cut into batons
  • 2 shallots, diced
  • 4 cloves garlic, minced
  • 3 tablespoons fresh lemon juice
  • For the Tomatoes

  • 2 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 pints cherry tomatoes, halved
  • 2 tablespoons chopped fresh basil leaves
  • To Assemble

  • Fresh basil leaves

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Sous vide steak tomato salad 6

Cooking Instructions for Sous Vide Sirloin Steak with Wilted Spinach Salad and Tomatoes

For the Sous Vide Sirloin Steak

Preheat a water bath to 131°F (55°C).

Mix together the spices in a bowl. Lightly salt and pepper the sirloin steak then sprinkle with the spices. Place meat in a sous vide bag then seal. Place the bag in the water bath and cook for 2 to 3 hours until heated through, or up to 10 hours 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.

For the Wilted Spinach

Place the spinach in a bowl and set aside.

Heat the bacon over medium heat until the fat has rendered and the bacon is crispy, 15 to 20 minutes. Remove and discard all but about 1 tablespoon of the bacon fat. Add the shallots and garlic, cook until the shallots turn translucent, 3 to 5 minutes. Stir in the lemon juice then pour the mixture over the spinach and toss well to combine. Salt and pepper to taste.

Sous vide steak tomato salad

For the Tomatoes

Add the garlic and vinegar to a bowl and let sit for 5 minutes. Add the olive oil and whisk to combine. Toss the tomatoes and basil with the dressing.

To Assemble

Take the sous vide bag out of the water and remove the cooked steak. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the sirloin steak then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the sirloin steak into slices.

Place a spoonful of the wilted spinach salad onto a plate. Lay several slices of the sirloin steak on the spinach, top with the tomatoes. Sprinkle with the basil, drizzle with olive oil, then serve.

Nutritional Information for Sous Vide Sirloin Steak with Wilted Spinach Salad and Tomatoes

  • Calories: 481
  • Fat: 28g
  • Protein: 45g
  • Carbohydrate: 12g
  • Fiber: 4g
  • Sugar: 5g
  • Cholesterol: 119mg

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: Salad, Sous Vide, Sous Vide Beef , Sous Vide Salad , Sous Vide Sirloin , Sous Vide Sirloin Steak, Sous Vide Steak

Jason logsdon headshot 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 website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy