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A cooked sous vide sirloin steak cut into to see the medium rare pink inside, topped with wild mushrooms and chimichurri sauce

Sous Vide Sirloin Steak

This sous vide sirloin steak recipe is a fun and simple way to cook steak to absolute perfection! We slowly and precisely cook the steak in water before quickly getting a seared crust on the outside. Top it with some sauteed wild mushrooms and a homemade chimichurri sauce, and you've got yourself the perfect steak dinner!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 3 hours
Course Dinner
Cuisine American
Servings 2
Calories 912 kcal

Equipment

  • 1 sous vide machine also called an immersion cooker
  • 1 large sealable bag I recommend plastic-free Stasher bags, but ziplock also work
  • 1 Food Processor or you can chop by hand
  • 1 large, deep pot

Ingredients
  

  • 2 large 1 1/2-2" sirloin steaks, the better quality the better
  • A few pinches of coarse salt
  • 2 garlic cloves, peeled and cut in half
  • 8 oz wild mushrooms
  • 1 tbsp extra virgin olive oil
  • 2 tbsp butter

Chimichurri Sauce

  • 1 cup fresh mint leaves
  • 1 cup fresh parsley leaves
  • 2 tbsp red wine vinegar
  • 1/2 tsp table salt
  • 1/4 tsp red pepper flakes
  • 6 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled

Instructions
 

  • Clip the Sous Vide cooker to the side of a large pot.  Fill the pot with water up to the max line on the cooker.  Turn it on and set the cooker to the desired temperature.  I did 135 degrees F.  If cooking below 130 degrees F, there is a food safety concern, so choose the temperature accordingly. See blog post chart for temperatures and times.
  • Season the steak with a generous pinch of coarse salt on both sides and the edges.  Place the steak in your sealable bag of choice.  Cut two garlic cloves in half and place them on the steaks for flavor.  You can also add thyme sprigs or other aromatics if you wish. Seal the bag, pushing as much air out as you can (it should look vacuum sealed).  Make sure it is well sealed so no water can enter.  
  • Once the water is at the proper temperature, place the bag of steak into the water, and make sure the meat is fully submerged.  You can use a clip to do this.
  •  Cook the steak for at least 1 hour to make sure the water temperature fully penetrates the steak.  I recommend cooking it for longer and I ended up doing 3 hours at 135 degrees F.
  • While the steak is cooking, make the chimichurri.  Place the mint leaves, parsley leaves, red wine vinegar, table salt, red pepper flakes, and 6 tbsp of olive oil into a food processor and process until chopped.
  • Just before the steaks are done, heat one tbsp of olive oil in a large stainless steel skillet.  Once the oil is hot, toss in the mushrooms and cook for 4-7 minutes until slightly golden.  Season with salt, remove from the pan and set aside.
  • Remove the steaks from the water bath and toss out the aromatics.  Toss the butter into the hot pan, and then place the steaks into the pan.  Sear at a high temperature for about 1-2 minutes per side.  They should get a nice crust on the outside.  It's very important not to overcook them.
  • Place the seared steaks on a plate and top with the mushrooms.  Drizzle with chimichurri sauce and serve immediately.  Enjoy! 

Nutrition

Calories: 912kcalCarbohydrates: 14gProtein: 54gFat: 72gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 43gTrans Fat: 0.5gCholesterol: 168mgSodium: 841mgPotassium: 1439mgFiber: 6gSugar: 3gVitamin A: 3907IUVitamin C: 48mgCalcium: 173mgIron: 8mg
Keyword sous vide sirloin steak, sous vide steak recipe
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