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Beef Sirloin With Cilantro Sauce

Yield: 4 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 2 hours

Recipe Type: Main, Gluten-Free, Beef


  • 4 (6oz/170g) sirloin steaks 
  • Salt and freshly ground black pepper, to taste
  • Four tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

For the cilantro sauce: 

  • Two jalapeno peppers, deseeded and chopped
  • Two garlic cloves, minced
  • One large bunch cilantro, leafy parts only, chopped (about 1 cup)
  • Three tablespoons olive oil
  • 1/3 cup sour cream
  • One teaspoon horseradish sauce (optional)
  • Zest and juice of one lime

To garnish (optional):

  • One ripe avocado, diced



Insert Saki Sous Vide Cooker into a pot or another sous-vide -friendly container; fill the pot with water between the MIN and MAX marks and set the temperature to 133.5°F/56.4°C 

(for medium-rare).


While the water is heating, season the steaks with salt and pepper and place in 4 zip-clock bags (or use silicone or vacuum-sealing bags). Add a tablespoon olive oil to each bag.


Once the water temperature is reached, insert the bags into the water or clip onto the side of the container. 


Set the cooking time to 2 hours. When the time is up, remove the bags from the water. Pat-dry the steaks with kitchen paper towels.


In the meantime, prepare the cilantro sauce. Whisk all sauce ingredients in a bowl, or place in a blender and process until combined.


Heat a large cast-iron skillet over medium-high heat and give the steaks a quick sear (2-3 minutes per side) until nicely browned. Transfer to a cutting board and tent with aluminum foil to rest for a few minutes before cutting.



To serve, spoon some sauce over the steaks and garnish with diced avocado. 

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