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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.
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.
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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.
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.
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.
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.
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