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Recipe: sous vide top sirloin farro and compressed watermelon salad

Sous Vide Steaks
sous vide top sirloin farro and compressed watermelon salad recipe image
Sous vide top sirloin farro and compressed watermelon salad serving suggestion

sous vide top sirloin farro and compressed watermelon salad

Fresh and light, this cold grain salad with Top Sirloin Steak and watermelon is a refreshing change. Immerse yourself in flavor.

Ingredients

  • 1 pounds beef Top Sirloin Steak, 3/4 to 1 inch thick
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 4 sprigs fresh cilantro
  • 4 cups mixed salad greens
  • 2 cups farro, cooked and chilled
  • 1/2 cup balasmic vinaigrette
  • COMPRESSED WATERMELON
  • 2 pieces fresh watermelon, 7 x 3 x 3/4-inch
  • 2 tablespoons fresh lime juice

Directions

  1. Add watermelon and 2 tablespoons lime juice to food-safe plastic bag and seal, removing as much air as possible. Refrigerate for 2 hours.

STEAK

  1. Meanwhile attach sous vide wand to stock pot. Fill pot with water according to manufacturer instructions.
  2. Preheat sous vide wand to 141°F.
  3. Add beef, lime juice, salt and cilantro to food-safe plastic bag and seal, removing as much air as possible.

    Cook's Tip: For best results use a vacuum sealer.

  4. Submerge bag in water for 45 to 60 minutes. Carefully remove from bag; discard bag.
  5. Preheat non-stick skillet or grill to medium. Cook steak 2 minutes on each side to 145°F for medium-rare doneness. Rest 5 minutes. Slice into 3/4-inch cubes. Season with salt and pepper as desired.
  6. Remove watermelon from bag; discard bag. Slice watermelon into cubes. Divide greens, watermelon, farro and beef evenly among 4 plates. Top with balsamic vinaigrette, as desired.

NUTRITION INFORMATION
Nutrition information per serving, 3 oz beef, 1/2 cup watermelon, 2 tablespoons vinaigrette, 1/4 cup farro: 419 Calories; 119.7 Calories from fat; 13.3g Total Fat (2.6 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat;) 56 mg Cholesterol; 635 mg Sodium; 47.6 g Total Carbohydrate; 4.4 g Dietary Fiber; 29.7 g Protein; 0 mg Calcium; 3 mg Iron; 667 mg Potassium; 0.2 mg Riboflavin; 6.9 mg Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 218 mg Phosphorus; 4.3 mg Zinc; 26.3 mcg Selenium; 94.1 mg Choline.

This recipe is an excellent source of Protein, Potassium, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Riboflavin, and Choline.

Sous Vide |  Steaks