Sous vide sirloin steak with blue cheese mashed pumpkin and stir-fried quinoa
I know there’s a bit of repetition here with sous vide steak, however, this is the first time I’ve cooked sirloin steak.
Yummy Lummy is all about cooking for one, so here’s a recipe for sirloin steak for one along with some really nice blue cheese mashed pumpkin and some stir-fried leftover quinoa which I fried with broccolini and asparagus.
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I’m really enjoying the sous vide method of cooking steak. It almost always guarantees perfectly cooked tender steak.
I bought all the ingredients at Coles. I cooked with the Anova Culinary Precision Cooker.
Recipe
- Sirloin steak
- Iodised salt
- Freshly cracked black pepper
- Pumpkin
- Sesame seeds
- Olive oil
- Sesame oil
- Poppy seeds
- Chilli flakes
- Blue cheese
- Leftover white quinoa
- Broccolini
- Asparagus
- Soy sauce
- Butter
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Take the sirloin steak out of the refrigerator and get it to room temperature.
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Season the sirloin steak with iodised salt and freshly cracked black pepper.
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Vacuum seal the sirloin steak in a vacuum bag.
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Cook the sirloin steak in a sous vide water bath for two hours at 54 °C/129 °F.
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Peel a pumpkin and dice into small cubes.
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Toss the pumpkin cubes in some olive oil, sesame oil, sesame seeds, poppy seeds, and chilli flakes.
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Spread the pumpkin pieces onto some baking paper and cook in an oven for one hour at 200 °C/400 °F.
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When the pumpkin has finished cooking, mash the pumpkin and mix in a good wedge of creamy blue cheese.
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Melt some butter in a hot frying pan and add the leftover quinoa and cook until it is hot. Add the broccolini and asparagus and cook until both are soft. Add some soy sauce for flavouring.
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When the sirloin steak has finished cooking, remove it from the bag and pat it dry.
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In a hot frying pan add some avocado oil and then sear the sirloin steak until it has a nice crust.
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Dissect the sirloin steak and cut into strips of steak.
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Plate up and add the steak to reveal the pink medium rare flesh.
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Shoot a photograph and post to Twitter, Facebook and Instagram.
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Enjoy eating the meal.
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Wash the dishes.
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Write the recipe.
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Write the blog post and hope friends will share the post on Facebook, Twitter and Pinterest.
Disclaimer
I have no culinary training nor qualifications.
This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
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Questions and answers
Do you like quinoa?
Yes, I love the nutty flavour of quinoa especially when it’s leftover and fried off with some soy sauce.
How was the blue cheese in the pumpkin mash?
It was fabulous. I love blue cheese. It adds such a great flavour profile.
Why are you sous vide cooking everything?
Why not? It’s a great way to cook meat perfectly.
Google forms
You’ll see a new feature at the end of this post and also on new posts on My Thoughts and Stuff.
I’ve figured out how to configure Google Forms for feedback. I don’t expect every reader will complete a form, but I hope some people will. Especially, if readers want to see some changes in the way I post or what I post.
Please note, that when completing the form I will also receive your e-mail address which I will keep private. I may though add your e-mail address to a newsletter group.
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Final thoughts
Do you like sirloin steak? How often do you eat it?
Do you like blue cheese?
Sous vide T-bone steak with blue cheese mashed sweet potato and stir-fried quinoa
I think this is the very best way to use blue cheese, and sprinkled on salads too!
It adds such a nice flavour Michele. It’s so good.
Mmm I haven’t had blue cheese pumpkin mash in forever but with the colder weather I’ll definitely be making it! Is there any advantage to sous videing pumpkin?
The pumpkin doesn’t get soggy like when you boil it. It takes up a little butter better too.
Mmm, yummy.
How is the avocado oil? I have never cooked with it. I don’t like mashed pumpkin, but maybe with the blue vein cheese even I could be persuaded to eat it? It sounds delicious.
Serina, the oil doesn’t have a strong flavour but it has a high vapour point so I use it for searing meat in a hot pan.
I don’t like mash pumpkin when the pumpkin has been boiled. It’s too watery. That’s why I roast it and add flavours like sesame oil.
Blue cheese makes a real difference too.
I’m not that fussed about sirloin steak; I prefer rump. I wouldn’t mind trying it cooked the way you do though. Blue cheese is heavenly. My favourite is Roquefort, followed by Strathdon Blue (a Scottish one, which is similar to Roquefort.) I like Stilton, but only the creamy ones.
A creamy blue cheese is heavenly. I think out of all the various steaks I’ve cooked sous vide this year, the rump I did last week was the nicest. It had the beefiest flavour.
If only we could taste what you share….. Such the delicious things you create.
Thanks, Kris. You are very kind.
And hungry!!! :o)
Beautiful dish of food.
Thank you very much. I really enjoyed how it all came together.
Sirloin steak. Can’t go wrong with it when you cook it right. I very rarely eat steak because of the price – but would love to eat it more. Whenever I eat it, it’s a treat.
I hope you get some responses through the feedback form.
Thanks very much, Mabel. It’s true, the cost is prohibitive. I’ve stopped buying a daily coffee so I can buy meat. This steak cost me $13. I split it in two so I have leftover sirloin steak and pumpkin mash for lunch today.
Lol, the picture says it costs $9.62 😃
The sirloin cost $13 https://yummylummy.com/wp-content/uploads/2018/05/Gary_Lum_Sus_vide_sirloin_steak-3.jpg
LOL so I was looking at the wrong image 😂 I need to eat more meats to know my cuts 😂😂
😃😃😃👍👍👍 Yea maybe not eat more but spend more time in the meat section 😂