Sous Vide Sirloin Steak Recipe with Roasted Root Vegetables

I was looking for a hearty, but easy, weekday meal so I decided to do a sous vide sirloin steak with roasted root vegetables. Sous vide sirloin steak is one of my favorite cuts to eat. It is on the leaner side but still has enough marbling to make it flavorful without being too fatty. It's also much less expensive than a New York strip or a rib steak, making it more accessible for a weekday meal.

Sous vide sirloin roasted vegetables

I had a good piece of meat so I went with a light spice rub of garlic powder, ancho chile powder, and cumin to add some flavor without masking the taste of the beef too much. The sirloin steak was sous vided for about 6 hours then seared using a torch, though pan searing it works great as well. The sous vide process tenderizes the sirloin, resulting in a flavorful steak with wonderful texture. But don't worry, if you don't have a sous vide machine you can easily cook the sirloin steak in any way you prefer, generally it is grilled, pan fried, or roasted.

The vegetables are simply beets, red onion, and carrots tossed in olive oil and fresh herbs then roasted. You can use any root vegetables you like, both parsnips and turnips are a great addition and you can never go wrong with potato. I tossed them with rosemary and thyme before roasting them, then some sage once they came out of the oven. Beets can easily stain so I highly recommend covering your cutting board with parchment paper and maybe wearing plastic gloves.

Sirloin steak is tender enough that it only has to be heated through to be enjoyed, which is why it's a popular grilling steak. To accomplish this with sous vide normally takes 2 to 3 hours, depending on the thickness of the sirloin. However, when cooking sous vide sirloin steak it can usually benefit from a longer cook time to increase its tenderness. I'll often let it cook for 6 to 10 hours to reach an ideal texture. Sirloin does have a lot of variability in it though, so both the grade of the beef and the way it was raised will affect how much tenderization it needs.

Sous vide sirloin roasted vegetables plated

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide sirloin steak with roasted root vegetables recipe you can check out the following.

Sous Vide Sirloin Steak with Roasted Root Vegetables Recipe

  • Published: January 11, 2016
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 3 Hours
  • Cooks: 131°F (55°C) for 2 to 3 hours, or up to 10 hours
  • Serves: 4 to 8

Ingredients for Sous Vide Sirloin Steak with Roasted Root Vegetables

Sous vide sirloin roasted vegetables seared
  • For the Sous Vide Sirloin Steak

  • 2 pounds sirloin steak (900g)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon ground cumin
  • Salt and pepper
  • For the Roasted Root Vegetables

  • 10 large carrots, peeled and diced
  • 4 beets, peeled and diced
  • 1 medium onion, chopped
  • 5 garlic cloves, diced
  • 4 tablespoons olive oil
  • 2 tablespoons thyme leaves
  • 2 tablespoons minced rosemary leaves
  • Salt and pepper
  • 2 tablespoons diced sage
  • To Assemble

  • Olive oil
  • Finishing salt or sea salt

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Cooking Instructions for Sous Vide Sirloin Steak with Roasted Root Vegetables

For the Sous Vide Sirloin Steak

At least 2 to 3 hours before serving

Preheat a water bath to 131°F (55°C).

Combine all the spices in a bowl. Salt and pepper the sirloin steak then coat with the spices. Place the sirloin steak in a sous vide bag then seal. Cook the steak for 2 to 3 hours, or up to 10 hours for a more tender steak. For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Roasted Root Vegetables

70 minutes before serving

Preheat an oven to 425°F (218°C).

Toss the all the vegetables together with the olive oil, thyme, and rosemary then salt and pepper them. Place them in a roasting pan or rimmed baking sheet in a single layer. Roast in the oven until starting to brown and the carrots and beets have softened and are cooked through, about 30 to 45 minutes. Once cooked, remove from the heat, add the sage, and toss to combine.

Sous vide sirloin roasted vegetables top

To Assemble

Remove the cooked sous vide sirloin steak from the sous vide bag and pat dry. Lightly salt and oil the outside of the steak then quickly sear it until the meat is just browned. Slice the sirloin steak into 1/2" (12mm) slices.

Place the roasted vegetables on a plate and top with several slices of sirloin steak. Drizzle the olive oil on top, sprinkle with the finishing salt then serve.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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All tags for this article: Beef, Sirloin, Sous Vide, Sous Vide Beef , Sous Vide Sirloin , Sous Vide Steak , Steak

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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