Sous Vide Sirloin Deli Sandwich

This Sous Vide Sirloin Deli Sandwich brings the classic roast beef counter home. Sous vide cooks Pre 100% Grass-Fed & Finished Petite Sirloin to an even medium rare from edge to edge, and a chill in the freezer firms the steak enough to shave into thin, tender, deli-style slices. Horseradish mayonnaise, provolone, crisp lettuce, and ripe tomato finish it on a soft roll. Total time includes a 1-hour sous vide cook and a 1-hour freezer chill.

Total Time: 2 hours 10 minutes

Servings: 2

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Sous Vide Sirloin Ingredients

• 1 10-ounce package Pre Petite Sirloin steaks

• ½ teaspoon kosher salt

• 1 tablespoon prepared horseradish

• ¼ cup mayonnaise

• 2 soft deli rolls

• ½ cup shredded iceberg lettuce

• 4 thin slices beefsteak tomato

• ¼ small red onion, thinly shaved

• 2 slices deli-style provolone cheese

Instructions:

1. Fill sous vide container with water and heat to 130º F with immersion circulator.

2. Remove steaks from package, blot dry with paper towel, and season on all sides with salt.

3. Place steaks in single layer in sous vide-safe bag and seal, removing as much air as possible with vacuum sealer or water displacement method.

4. Submerge bag and cook 1 hour.

5. Remove steaks from bag and blot dry with paper towel.

6. Place steaks on plate, uncovered, and freeze until very firm but not frozen solid, about 1 hour.

7. In small bowl, mix horseradish and mayonnaise; set aside.

8. Remove steaks from freezer and, using sharp knife, slice across the grain into very thin slices. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

9. Split rolls and spread horseradish mayonnaise on each bottom half.

10. Top with shredded lettuce and 2 tomato slices.

11. Divide sous vide sirloin slices between sandwiches.

12. Top with red onion and 1 slice of provolone.

13. Cover with top halves of rolls.

14. Holding each sandwich firmly and pressing down gently, slice in half with a serrated bread knife.

Notes:

Sous vide cooks food sealed in a bag in a water bath held at an exact temperature by an immersion circulator. It requires a circulator and a sous vide-safe bag, and it brings lean cuts like Petite Sirloin to precise doneness with little risk of overcooking.