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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

Cuisine:  American 

Ingredients 

The slightly sharp, zesty cilantro sauce is the perfect accompaniment to the succulent sous vide-cooked steak and a great alternative to traditional steak sauces.    

  • 4 (6oz/170g) sirloin steaks 
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
For the cilantro sauce: 
  • 2 jalapeno peppers, deseeded and chopped
  • 2 garlic cloves, minced
  • 1 large bunch cilantro, leafy parts only, chopped (about 1 cup)
  • 3 tablespoons olive oil
  • 1/3 cup sour cream
  • 1 teaspoon horseradish sauce (optional)
  • Zest and juice of one lime

To garnish (optional):
  • 1 ripe avocado, diced

    METHOD

    1

    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).  

    2

    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.


    3

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

    4

    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. 


    5

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

    6

    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. 

    7

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





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