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Sous Vide Steak Salad
The secret to this hearty salad is cooking the beef sous vide, ensuring a perfectly tender finish every single time. A quick pan sear builds a beautiful crust while adding a smoky char to the green onions. Sweet quartered beets and bitter radicchio leaves balance the richness of the meat, all tied together with a simple red wine vinaigrette. Crumbled blue cheese adds a sharp, creamy bite that you'll absolutely love. It's a colorful, satisfying bowl that feels like a restaurant meal right at home.
Equipment
- Stovetop
- Skillet
Ingredients
- 1 pound boneless top loin beefsteak (2 inches thick)
- 1 tablespoon vegetable oil
- ½ bunch green onions, halved
- ¾ teaspoon flaky sea salt
- 1 (5-ounce) package mixed greens
- ½ small head radicchio, leaves separated and torn
- 4 cooked beets, quartered
- ¼ cup red wine vinegar
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon pepper
- 1 ounce blue cheese, crumbled
Instructions
- 1Set up a sous vide water bath in an 8-quart pot according to the manufacturer instructions and heat the water to 130 degrees Fahrenheit.
- 2Place the top loin beefsteak into a gallon-size resealable plastic bag. Seal it tightly while pressing out all the air to ensure even cooking. Submerge the sealed bag in the heated water and cook for 2 hours, then remove it from the water.
- 3Take the steak out of the plastic bag and pat the surface completely dry with paper towels. Surface moisture prevents proper browning during the sear.
- 4Heat the vegetable oil in a 10-inch skillet over medium-high heat until very hot. Add the halved green onions and cook for 2 minutes until lightly charred, turning occasionally. Push the onions to the side and add the steak to the skillet.
- 5Sear the steak for 2 minutes, flipping frequently to build a dark crust. Transfer the meat to a cutting board, season with a half teaspoon of flaky sea salt, and cut into thick slices. Let the steak rest briefly so the juices redistribute for a juicier bite.
- 6Toss the mixed greens, torn radicchio, quartered beets, red wine vinegar, extra-virgin olive oil, a quarter teaspoon of flaky sea salt, and pepper in a large bowl. Arrange the salad on a serving platter and top with the sliced steak, charred onions, and crumbled blue cheese.
Notes
- Make ahead: You can cook the steak sous vide up to 2 days in advance. Keep it in the sealed bag in the fridge, then pat dry and sear just before serving.
- Swap: If you don't have radicchio, use arugula or endive for a similar bitter contrast.
- Tip: Use pre-cooked beets from the produce section to save time on prep.