Sous Vide Sirloin Steak Salad with Blueberry Vinaigrette

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Sous Vide Sirloin Steak Salad with blueberry vinaigrette.

Sous Vide Sirloin Steak Salad with Blueberry Vinaigrette

INGREDIENTS

  • 1 head fresh Bibb Kalera lettuce
  • ½ pint fresh California Giant Berry Farms Blueberries
  • ¼ lb. beef sirloin, sous vide
  • 2 oz. butternut squash, ¾ inch cubes
  • 3 oz. Italian dressing
  • 1.5 seedless English cucumbers
  • ½ lb. fresh tomatoes
  • 2 oz. feta cheese, crumbled

DIRECTIONS

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

Recipe Creator

Luis Reyes

Chef Luis Reyes

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

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!