Easy Sirloin Steak Recipe: Asian-Inspired Sous Vide & Seared

Name: Easy Sirloin Steak Recipe: Asian-Inspired Sous Vide & Seared
Prep time: 15 min
Cook time: 61 min
Total time: 196 min
Yield: 2
Cuisine: Asian
Ingredients: 1 cut (approx. 3 fingers thick, sliced in 2) Sirloin Steak; 1-2 units Shallot (for garnish); 2-3 stalks Green Onion (for garnish); 4 tablespoons Soy Sauce; 1/4 teaspoon Dashi Powder; 1/2 teaspoon Yuzu Paste; 1 tablespoon Sesame Oil; Juice from 1/2 lemon Lemon Juice; to taste Salt (for salting the steak)

Discover how to make a delicious Busan-style sirloin steak with an exquisite Asian seasoning. This recipe involves salting and chilling, sous vide cooking, and a quick sear for a perfect finish. Serve with fresh shallots and green onions, topped with a flavorful soy-based sauce. An ideal high-protein meal!

#Sirloin

#Steak

#Asian

#Sous Vide

#High Protein

#Easy Recipe

#Beef

Ingredients for Asian Sirloin

Recipe Information

15m

Prep Time

1h 1m

Cook Time

3h 16m

Total Time

Servings

Medium

Asian

Hebrew

Nutrition (per serving)

480

Calories

45g

Protein

Carbs

28g

Fat

Searing the Perfect Steak

Ingredients

Sirloin Steak
1 cut (approx. 3 fingers thick, sliced in 2)
Shallot
(for garnish)
1 units

Green Onion
(for garnish)
2 stalks
Soy Sauce
4 tablespoons
Dashi Powder
1 teaspoon
Yuzu Paste
1 teaspoon
Sesame Oil
1 tablespoon

Lemon Juice
Juice from 1/2 lemon
Salt
(for salting the steak)
to taste

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Beautifully Sliced Sirloin

Instructions

0/6 completed

1
Salt the sirloin steak generously and place it in the refrigerator for two hours to marinate and chill.
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5m
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Salt the sirloin steak generously and place it in the refrigerator for two hours to marinate and chill.
5m
Salting ahead helps tenderize the meat and enhances flavor.
2
After chilling, transfer the salted sirloin steak to a sous vide bath and cook at 54 degrees Celsius for one hour.
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1h
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After chilling, transfer the salted sirloin steak to a sous vide bath and cook at 54 degrees Celsius for one hour.
1h
Sous vide cooking ensures a perfectly even cook from edge to edge.

3
Remove the steak from the sous vide. Pat dry and then sear it in a hot pan for approximately 30 seconds on each side, just enough to create a nice crust.
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1m
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Remove the steak from the sous vide. Pat dry and then sear it in a hot pan for approximately 30 seconds on each side, just enough to create a nice crust.
1m
Ensure the pan is very hot for a quick, even sear without overcooking the interior.
4
Prepare the Asian sauce: simply combine the soy sauce, dashi powder, yuzu paste, sesame oil, and lemon juice in a bowl and mix well.
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2m
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Prepare the Asian sauce: simply combine the soy sauce, dashi powder, yuzu paste, sesame oil, and lemon juice in a bowl and mix well.
2m
Taste and adjust seasoning if needed. You can add a pinch of sugar for balance.
5
Thinly slice the shallot and green onions. Place them in a bowl of cold water for a few minutes to reduce their pungency, then drain well.
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5m
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Thinly slice the shallot and green onions. Place them in a bowl of cold water for a few minutes to reduce their pungency, then drain well.
5m
Soaking the onions makes them crispier and milder.

6
To serve, cut the seared steak into thin slices. Arrange the sliced steak on a plate, top with the prepared onions, and drizzle generously with the Asian sauce. Enjoy your meal!
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3m
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To serve, cut the seared steak into thin slices. Arrange the sliced steak on a plate, top with the prepared onions, and drizzle generously with the Asian sauce. Enjoy your meal!
3m
Serve immediately to enjoy the steak at its best temperature.