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Top round is a very lean but tough piece of meat that really shines with sous vide. After 1 to 2 days it turns very tender. As a definitely milder cut of meat, it can sometimes be on the dry side, so I like to pair it with a flavorful salad for a light summer meal. The peppery watercress combines with the earthy kale for a nuanced base salad that is brightened up with the lemon vinaigrette. Pomegranate seeds and berries add bursts of sweetness without overwhelming the taste of the steak.
For an upscale version of this salad, you can use filet mignon and just cook it until heated through, about 1 to 3 hours.
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 the water bath to 131°F (55°C).
Mix the spices together in a bowl. Salt and pepper the meat and sprinkle with some of the spice mixture. Add to the sous vide bag, seal, and place in the water bath. Cook the top round for 1 to 2 days.
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.
Whisk or blend together all of the vinaigrette ingredients then salt and pepper to taste.
Take the top round out of the water bath and remove it from the bag. Dry it thoroughly with a paper towel or dish cloth. Quickly sear the top round for 1 to 2 minutes per side, until just browned, then remove from the heat and cut into strips.
Place the kale and watercress on a plate and drizzle with some of the lemon shallot vinaigrette. Toss lightly to mix. Top with the strips of top round, the radishes, blueberries, pecans, pumpkin seeds and pomegranate seeds. Drizzle with the remaining lemon shallot vinaigrette, crack fresh pepper over the top of the salad then serve.
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