Sous Vide Top Sirloin, Farro and Compressed Watermelon Salad

• 4 hrs
• 4 SERVINGS
• 420 Cal
• 30 g Protein

Ingredients:

• 1 pound beef Top Sirloin Steak, 3/4 to 1-inch thick
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 4 sprigs fresh cilantro
• 4 cups mixed salad greens
• 2 cups farro, cooked and chilled
• 1/2 cup balsamic vinaigrette

• 2 pieces fresh watermelon, 7 x 3 x 3/4-inch
• 2 tablespoons fresh lime juice

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Cooking:

1. Add watermelon and 2 tablespoons lime juice to food-safe plastic bag and seal, removing as much air as possible. Refrigerate for 2 hours.

Steak

1. Meanwhile attach sous vide wand to stock pot. Fill pot with water according to manufacturer instructions.
2. Preheat sous vide wand to 141°F.
3. Add beef, lime juice, salt and cilantro to food-safe plastic bag and seal, removing as much air as possible.
Cook's Tip: For best results use a vacuum sealer.
4. Submerge bag in water for 45 to 60 minutes. Carefully remove from bag; discard bag. 
5. Preheat non-stick skillet or grill to medium. Cook steak 2 minutes on each side to 145°F for medium-rare doneness. Rest 5 minutes. Slice into 3/4-inch cubes. Season with salt and pepper as desired.
6. Remove watermelon from bag; discard bag. Slice watermelon into cubes. Divide greens, watermelon, farro and beef evenly among 4 plates.  Top with balsamic vinaigrette, as desired.