Sous-Vide Top Sirloin with Za’atar Eggplant

The meaty flavor of top sirloin means that it goes great with complex Middle Eastern spices. And what’s more Middle Eastern than eggplant and za’atar? If you haven’t tried za’atar, rest assured that it is an extremely delicious and versatile spice blend that is ideal both for cooking and sprinkling on some toasted focaccia dipped in olive oil.

Sous-Vide Top Sirloin with Za’atar Eggplant

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Course: Main Course
Cuisine: Mediterranean / Middle Eastern
Protein: Beef
Cut: Top Sirloin Steak
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 people



  • 1 pkg ButcherBox Top Sirloin Steaks
  • 2 Tbsp sesame oil
  • 4 Tbsp olive oil
  • 3 sprigs thyme
  • 2 Tbsp sesame seeds
  • 1 Tbsp za’atar spice
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 Tbsp ghee

Za'atar Eggplant

  • 1 large eggplant peeled and diced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 Tbsp za’atar spice
  • 4 Tbsp olive oil
  • 2 Tbsp parsley chopped
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 Tbsp ghee


  • Bring steaks to room temperature. Place all sous-vide ingredients (excluding ghee) in gallon freezer bag, mix well, and seal 90% of the way. Set sous-vide immersion circulator to 120°F. Once water is hot, slowly immerse freezer bag in water, allowing all air to escape. Seal bag completely and let cook for 45 minutes.
  • Preheat cast-iron skillet, and remove steaks from freezer bag. Once skillet is hot, add ghee to pan and sear steaks on all sides, for 2 minutes per side. Let rest 8 minutes before slicing.

Za'atar Eggplant

  • Toss eggplant with olive oil, za’atar, and lots of salt and pepper in a large bowl. Mix well.
  • Preheat sauté pan, and add ghee. Once ghee has melted, add minced garlic and onions. Sauté for 4-6 minutes.
  • Add eggplant and cook for 6 minutes, or until softened. Add fresh parsley and stir to combine. Serve with sliced top sirloin steaks and enjoy!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.