Arsy's Beautycounter

SousVide Chimichurri Rubbed Sirloin

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DSC04197I am going to be completely honest here, when I first started experimenting with the SousVide a few weeks ago, I wasn’t into it. I wasn’t producing the deliciously juicy steaks that I had been looking at all over the intrawebs. But, I quickly learned that this was just user error. I wasn’t cooking my meat long enough or low enough. Once I sorted this out, everything I made turned out incredible! I have now added the SousVide to my Sunday prep day. It works out perfect, I throw something in the slow cooker, I make carnitas in the LeCrueset & I make a pot roast in the SousVide. This pretty much covers us for the work week.

I am so glad that I had an opportunity to participate in this contest hosted by SousVide Supreme and TX Bar Organics. It was reallyfun learning a new cooking technique (even with the trial & error). Below is the recipe that I submitted for the contest. It was the bomb! Now head on over and VOTE for Rubies & Radishes, as the fan favorite & enter to win a $200 gift card to either SousVide Supreme or TX Bar Organics (there will be 2 winners selected!).

Sirloin with Leek & Cauliflower Mash

2 TX
Organics Top Sirloins
3 cloves garlic, crushed
1 tablespoon grass-fed butter, divided
1 tablespoon ghee (for browning steaks)

Dry Rub: (*Note: this makes enough rub for 3-4 steaks)
1 teaspoon dried parsley
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder


  1. Combine all dry rub ingredients in a small bowl.
  2. Rub steaks with crushed garlic.
  3. Generously season steaks with dry rub. Save any leftover rub for later use with another
  4. Place steaks in a vacuum sealable bag and place 1/2 tablespoon of butter on
    each steak. And seal.
  5. Set SousVide at 130F.
  6. Once water bath is ready, place steaks in SousVide & cook for 28 hours.
  7. Remove from bag, pat dry with a paper towel.
  8. Heat ghee over medium heat in a skillet. Place steaks in skillet and cook a few
    minutes on each side (about 2 mins) to form a crust.
  9. Transfer steaks to a plate.

Leek & Cauliflower

1 small head cauliflower, cut into florets
1 cup chicken stock (homemade is best, but store-bought will work too!)
1 tablespoon ghee
¼ cup leeks, diced
3 cloves garlic, crushed
1-2 tablespoons grass-fed butter
¼ cup fresh parsley, chopped

  1. In a pot with a tight fitting lid, place cauliflower and chicken stock. Bring to a
    boil and then simmer until cauliflower is tender and mashes easily.
  2. While cauliflower is cooking, heat ghee in a small saute pan and saute leeks until
    soft, then add garlic and saute for a minute or two until fragrant. Set aside.
  3. Once cauliflower is ready, mash down with a fork and add leek/garlic saute to pot.
    Mix together and transfer to a blender (or use immersion blender) and add
    butter. Blend to desired consistency.
  4. Mix in chopped parsley with a fork.
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  1. says

    For me in New Zealand, it’s amusing when you say grass-fed meat or butter. We don’t have anything else here, thank goodness. Your meat in the photo looks juicy and delicious. Meat is one thing I have never had trouble digesting. Not so with other things.

  2. Arsy says

    You guys are so lucky, Suzanne! That is how it should be. Hence why we often buy butter from New Zealand!

  3. says

    I’ll be starting my own Sous Vide-related blogs in a few weeks, but I have a question about your recipe:

    Is that two WHOLE Top Sirloin Roasts (probably about 8-10 pounds each), or just some Top Sirloin steaks? The steaks don’t take 28 hours to cook and may turn to mush if packed for that long. OTOH — the Chimicurri rub (this looks very interesting) would probably infuse a small steak a lot more fully than would the same rub on a big roast.

    So — which is it? Steak? Roast?

    And how do you get ‘grass fed butter?’ — it may be easier to get butter from grass fed cows than it is to get butter that’s been grass fed. (Excuse me – I’m a writer and catch a lot of stuff).

    Anyway — the rub looks very interesting — I’m just curious about the cuts of meat that you use. (If these ARE full roast, would they even FIT in a demi?

  4. Arsy says

    Hi Mark! I am happy to answer all of your questions.

    First of all, good eye! The photo actually is not for this particular recipe. I was just using it as a place holder because I had to get the recipe up for the contest. I need to remake the recipe, so I can take a photo of it and update the post. Sorry to have made it confusing!

    The photo is of a 3lbs. roast, but the recipe is for small sirloin steaks. The roast in the picture was 3 lbs. & I cooked it for 24 hours and it didn’t turn into mush, it was very tender. However, the roast was from a grass-fed cow, so it is tougher than grain-fed meat. The cooking time might very for grain-fed meat.

    Yes, grass-fed butter = butter from a grass-fed cow. The brand we use is Kerrygold, they carry it at most Trader Joe’s.

    Hope that helps! Let me know if you have any other questions.