Top Round Salad with Watercress and Kale Recipe

Top round is a very lean but tough piece of meat that really shines with sous vide. After 1 to 2 days it turns very tender. As a definitely milder cut of meat, it can sometimes be on the dry side, so I like to pair it with a flavorful salad for a light summer meal. The peppery watercress combines with the earthy kale for a nuanced base salad that is brightened up with the lemon vinaigrette. Pomegranate seeds and berries add bursts of sweetness without overwhelming the taste of the steak.

Sous vide top round salad 30

For an upscale version of this salad, you can use filet mignon and just cook it until heated through, about 1 to 3 hours.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about rop round from my How to sous vide top round or view all my sous vide beef articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Top Round Salad with Watercress and Kale Recipe

  • Published: February 01, 2019
  • By Jason Logsdon
  • Total Time: 24 Hours
  • Cooks: 131°F (55°C) for 1 to 2 day
  • Serves: 4

Ingredients for Sous Vide Top Round Salad with Watercress and Kale

Sous vide top round salad 38
  • For the Sous Vide Top Round

  • 1 pound top round (450 grams)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon mustard powder
  • For the Lemon Shallot Vinaigrette

  • 3 tablespoons fresh lemon juice
  • 1 shallot, diced
  • 1/4 cup olive oil
  • To Assemble

  • 1 1/2 cups cleaned and chopped watercress
  • 4 cups cleaned and chopped kale
  • 5 radishes, sliced into half moons
  • 1 cup blueberries
  • 1/2 cup pecans
  • 1/4 cup roasted pumpkin seeds
  • 1/4 cup pomegranate seeds
  • Freshly cracked black pepper

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Cooking Instructions for Top Round Salad with Watercress and Kale

For the sous Vide Top Round

Preheat the water bath to 131°F (55°C).

Mix the spices together in a bowl. Salt and pepper the meat and sprinkle with some of the spice mixture. Add to the sous vide bag, seal, and place in the water bath. Cook the top round for 1 to 2 days.

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 Lemon Shallot Vinaigrette

Whisk or blend together all of the vinaigrette ingredients then salt and pepper to taste.

To Assemble

Take the top round out of the water bath and remove it from the bag. Dry it thoroughly with a paper towel or dish cloth. Quickly sear the top round for 1 to 2 minutes per side, until just browned, then remove from the heat and cut into strips.

Sous vide top round salad 14

Place the kale and watercress on a plate and drizzle with some of the lemon shallot vinaigrette. Toss lightly to mix. Top with the strips of top round, the radishes, blueberries, pecans, pumpkin seeds and pomegranate seeds. Drizzle with the remaining lemon shallot vinaigrette, crack fresh pepper over the top of the salad then serve.

Sous vide top round salad 22

Nutritional Information for Top Round Salad with Watercress and Kale

  • Calories: 452
  • Fat: 30g
  • Protein: 31g
  • Carbohydrate: 18g
  • Fiber: 5g
  • Sugar: 5g
  • Cholesterol: 62mg

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All tags for this article: Salad, Sous Vide, Sous Vide Beef , Sous Vide Salad , Sous Vide Top Round Roast

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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