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How to Sous Vide Beef Sirloin Steak
The sirloin is one of my favorite "everyday" steaks. It's mid-priced and decently tender with a milder but still beefy flavor and light marbling. The sirloin is most often served at mid-tier steakhouses and it holds up to sauces very well. It has a firm bite to it and seems to be a bit more dense than other cuts. Since it is also on the less expensive side, it is easy to eat more often.
Sirloin comes from the sirloin primal near the rear of the cow. There are many cuts from that primal, including regular "sirloin steak", tri tip, and top sirloin which is more tender and sometimes referred to as a strip steak.
The sirloin isn't as tender as many of the other steaks so I'll often sous vide it for 8 to 10 hours, just to tenderize it a little bit. However, it is still very good when just heated through, usually 2 to 4 hours for an average one.
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How do you reheat sous vide food? I have some sous vide time and temperature charts that talk about heating your food or pasteurizing your food; it all applies to tender foods. If you've cooked something ahead of time, it's now considered a tender food.
I was looking for a hearty, but easy, weekday meal so I decided to do a sous vide sirloin steak with roasted root vegetables. Sous vide sirloin steak is one of my favorite cuts to eat. It is on the leaner side but still has enough marbling to make it flavorful without being too fatty. It's also much less expensive than a New York strip or a rib steak, making it more accessible for a weekday meal.
This recipe combines lime and ginger which are two great ingredients to pair with the bold flavors of the sous vided sirloin steak. I like to add texture and brightness to the dish by combining them in a vinaigrette-style sauce that is drizzled over a crispy cabbage and pepper slaw topping.
One of my wife's favorite foods is quesadillas, luckily for me they are easy to make and can have a lot of variety. For sous vide quesadillas you simply cook the meat ahead of time then assemble the quesadillas when you are ready to eat.
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 recipe is a nice alternative to some of the heavier meals while still giving me my beef fix.
Now that spring is finally coming around, it's time to start grilling. There's lots of ways to utilize sous vide with your grill but sometimes you just want a simple meal with some grill flavor. This sous vide recipe fits the bill.
One of my favorite meals is a good roasted beef. However, roasts are notoriously hard to cook properly. Even the best roasts have a wide band around them of overcooked meat but this recipe shows how sous vide can come to the rescue again.
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