Sous Vide Sirloin Steak Salad with Blueberry Vinaigrette

Name: Sous Vide Sirloin Steak Salad with Blueberry Vinaigrette
Ingredients: 1 head fresh Bibb Kalera lettuce; ½ pint fresh California Giant blueberries; ¼ pound beef sirloin, sous vide; 2 ounces butternut squash, ¾ inch cubes; 3 ounces Italian dressing; 1½ seedless English cucumbers; ½ pound fresh tomatoes; 2 ounces feta cheese, crumbled

Sous Vide Sirloin Steak Salad with blueberry vinaigrette.

INGREDIENTS

1 head fresh Bibb Kalera lettuce
½ pint fresh California Giant blueberries
¼ pound beef sirloin, sous vide
2 ounces butternut squash, ¾ inch cubes
3 ounces Italian dressing
1½ seedless English cucumbers
½ pound fresh tomatoes
2 ounces feta cheese, crumbled

DIRECTIONS

- - Sous vide the beef sirloin.
- - Cut the butternut squash into cubes, season, and roast until soft.
- - Slice cucumber and tomatoes into bite-size pieces.
- - In a food processor or blender, combine Italian dressing and blueberries.
- - Top a bed of lettuce with cucumber, tomatoes, butternut squash, and feta. Finish with the steak and drizzle with the blueberry vinaigrette.

Recipe Creator

Chef Luis Reyes

Chef Luis Reyes is an Executive Chef at Sysco West Coast and the winner of the 2018 Chef Invitational.

Sous Vide Sirloin Steak Salad with Blueberry Vinaigrette

INGREDIENTS

DIRECTIONS

RELATED RECIPES

Follow your berries to the farm.