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Yield: 4 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 2 hours

Recipe Type: Main, Gluten-Free, Beef

Cuisine:  American 


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



      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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