SousVide Chimichurri Rubbed Sirloin

I am going to be completely honest here, when I first started experimenting with the SousVide a few weeks ago, I wasn't into it. I wasn't producing the deliciously juicy steaks that I had been looking at all over the intrawebs. But, I quickly learned that this was just user error. I wasn't cooking my meat long enough or low enough. Once I sorted this out, everything I made turned out incredible! I have now added the SousVide to my Sunday prep day. It works out perfect, I throw something in the slow cooker, I make carnitas in the LeCrueset & I make a pot roast in the SousVide. This pretty much covers us for the work week.

I am so glad that I had an opportunity to participate in this contest hosted by SousVide Supreme and TX Bar Organics. It was really fun learning a new cooking technique (even with the trial & error). Below is the recipe that I submitted for the contest. It was the bomb! Now head on over and VOTE for Rubies & Radishes, as the fan favorite & enter to win a $200 gift card to either SousVide Supreme or TX Bar Organics (there will be 2 winners selected!).

 

Chimichurri-Rubbed Sirloin with Leek & Cauliflower Mash

Ingredients
2 TX Organics Top Sirloins
3 cloves garlic, crushed
1 tablespoon grass-fed butter, divided
1 tablespoon ghee (for browning steaks)

Dry Rub: (*Note: this makes enough rub for 3-4 steaks)
1 teaspoon dried parsley
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

Directions:

1. Combine all dry rub ingredients in  a small bowl.
2. Rub steaks with crushed garlic.
3. Generously season steaks with dry rub. Save any leftover rub for later use with another recipe.
4. Place steaks in a vacuum sealable bag and place 1/2 tablespoon of butter on each steak. And seal.
5. Set SousVide at 130F. 
6. Once water bath is ready, place steaks in SousVide & cook for 28 hours.
7. Remove from bag, pat dry with a paper towel.
8. Heat ghee over medium heat in a skillet. Place steaks in skillet and cook a few minutes on each side (about 2 mins) to form a crust.
9. Transfer steaks to a plate.

 Leek & Cauliflower Mash

Ingredients
1 small head cauliflower, cut into florets
1 cup chicken stock (homemade is best, but store-bought will work too!)
1 tablespoon ghee
1/4 cup leeks, diced
3 cloves garlic, crushed
1-2 tablespoons grass-fed butter
1/4 cup fresh parsley, chopped

1. In a pot with a tight fitting lid, place cauliflower and chicken stock. Bring to a boil and then simmer until cauliflower is tender and mashes easily.
2. While cauliflower is cooking, heat ghee in a small saute pan and saute leeks until soft, then add garlic and saute for a minute or two until fragrant. Set aside.
3. Once cauliflower is ready, mash down with a fork and add leek/garlic saute to pot. Mix together and transfer to a blender (or use immersion blender) and add butter. Blend to desired consistency.
4. Mix in chopped parsley with a fork.

Enjoy!

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Comments

[Suzanne Perazzini]

For me in New Zealand, it's amusing when you say grass-fed meat or butter. We don't have anything else here, thank goodness. Your meat in the photo looks juicy and delicious. Meat is one thing I have never had trouble digesting. Not so with other things.

[Arsy]

You guys are so lucky, Suzanne! That is how it should be. Hence why we often buy butter from New Zealand!

[Sous Vide Mark]

I'll be starting my own Sous Vide-related blogs in a few weeks, but I have a question about your recipe:

Is that two WHOLE Top Sirloin Roasts (probably about 8-10 pounds each), or just some Top Sirloin steaks? The steaks don't take 28 hours to cook and may turn to mush if packed for that long. OTOH -- the Chimicurri rub (this looks very interesting) would probably infuse a small steak a lot more fully than would the same rub on a big roast.

So -- which is it? Steak? Roast?

And how do you get 'grass fed butter?' -- it may be easier to get butter from grass fed cows than it is to get butter that's been grass fed. (Excuse me - I'm a writer and catch a lot of stuff).

Anyway -- the rub looks very interesting -- I'm just curious about the cuts of meat that you use. (If these ARE full roast, would they even FIT in a demi?

[Arsy]

Hi Mark! I am happy to answer all of your questions.

First of all, good eye! The photo actually is not for this particular recipe. I was just using it as a place holder because I had to get the recipe up for the contest. I need to remake the recipe, so I can take a photo of it and update the post. Sorry to have made it confusing!

The photo is of a 3lbs. roast, but the recipe is for small sirloin steaks. The roast in the picture was 3 lbs. & I cooked it for 24 hours and it didn't turn into mush, it was very tender. However, the roast was from a grass-fed cow, so it is tougher than grain-fed meat. The cooking time might very for grain-fed meat.

Yes, grass-fed butter = butter from a grass-fed cow. The brand we use is Kerrygold, they carry it at most Trader Joe's.

Hope that helps! Let me know if you have any other questions.