Sous Vide Top Sirloin with Farro and Compressed Watermelon
A refined composed salad featuring precision-cooked beef sirloin, nutty farro, and delicately compressed watermelon infused with lime. The steak's medium-rare interior contrasts with a caramelized crust, while acidic watermelon and balsamic vinaigrette balance the richness of the meat. Ideal for summer entertaining or an impressive weeknight dinner that showcases modern cooking technique without requiring advanced skills.
Ingredients
- 1 pound beef top sirloin steak, 3/4 to 1-inch thickbeef ribeye or New York strip1:1beef
substitute with similar thickness for consistent sous vide time
- 2 tablespoons fresh lime juice, for beef
- ¼ teaspoon salt, for beef
- 4 sprigs fresh cilantro, whole
- 4 cups mixed salad greens, loosely packed
- 2 cups farro, cooked and chilled
- ½ cup balsamic vinaigrette, store-bought or homemadered wine vinaigrette1:1vinaigrette
reduces sweetness if preferred
- 2 pieces fresh watermelon, 7 x 3 x 3/4-inch
- salt and pepper, to taste
Instructions
- 1
Combine watermelon and lime juice in food-safe plastic bag, seal removing air, and refrigerate.
- 2
Attach sous vide wand to pot and fill with water per manufacturer instructions.
- 3
Preheat sous vide to 141°F.
- 4
Place beef, lime juice, salt, and cilantro in food-safe plastic bag, seal removing air.
- 5
Submerge beef bag in water bath for 45 to 60 minutes.
- 6
Remove beef from bag and pat dry.
- 7
Heat non-stick skillet or grill to medium and sear steak 2 minutes per side until 145°F.
- 8
Rest steak 5 minutes, then slice into cubes and season.
- 9
Remove watermelon from bag and cut into cubes.
- 10
Arrange greens, watermelon, farro, and beef on plates and drizzle with vinaigrette.
Tips
For consistent edge-to-edge pink, don't skip the 45-60 minute sous vide step; it guarantees even edge-to-center doneness that high-heat cooking alone cannot achieve.
Compress watermelon up to 8 hours ahead; longer marinating intensifies the lime flavor and softens texture further.
Good to Know
Cooked steak keeps refrigerated up to 3 days; slice and store covered. Compressed watermelon keeps up to 4 days. Farro and greens best assembled day-of.
Prepare watermelon compress up to 8 hours prior. Cook farro and chill overnight. Cook sous vide beef up to 1 day ahead; reheat briefly before searing.
Serve immediately after plating. Provide vinaigrette on the side for guests to adjust acidity to preference.
Common Mistakes
Skip the post-sous vide sear to develop crust and achieve target 145°F final temp.
Omit resting period after searing; this redistributes juices and prevents dry slices.
Over-compress watermelon (beyond 2 hours) and risk mushiness.
Substitutions
substitute with similar thickness for consistent sous vide time
reduces sweetness if preferred
FAQ
Can I make this without a sous vide machine?
Yes. Pan-sear the steak 3-4 minutes per side over medium-high heat to 145°F internal temp, then rest and slice. Skip the marinating step in lime, cilantro, and salt; season after cooking instead.
How long can I keep the compressed watermelon?
Up to 4 days refrigerated in the sealed bag. Beyond that, juice separation becomes pronounced and texture softens excessively. For best texture, use within 2 hours of compression.
Can I freeze the cooked steak?
Yes, up to 3 months. Cool completely, slice if desired, and wrap tightly. Thaw overnight in the refrigerator and reheat gently in a low oven (250°F) until warmed through, or add cold to salads.