sous vide top sirloin with eggplant

Sous-Vide Top Sirloin with Za’atar Eggplant

A savory, earthy jMiddle-Eastern spice blend flavors both the eggplant and the steak, which cooks Ito the perfect temperature in a sous-vide bath.

sous vide top sirloin with eggplant

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

Ingredients

Sous-Vide

  • 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

Instructions

  • 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.