Sous Vide Top Sirloin, Farro and Compressed Watermelon Salad

Fresh and light, this cold grain salad with Top Sirloin Steak and watermelon is a refreshing change. Immerse yourself in flavor.

  • 4
  • 4
  • 420
  • 30 g


  • 1 pound beef Top Sirloin Steak, 3/4 to 1-inch thick
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 4 sprigs fresh cilantro
  • 4 cups mixed salad greens
  • 2 cups farro, cooked and chilled
  • 1/2 cup balsamic vinaigrette
Compressed watermelon
  • 2 pieces fresh watermelon, 7 x 3 x 3/4-inch
  • 2 tablespoons fresh lime juice


  1. Add watermelon and 2 tablespoons lime juice to food-safe plastic bag and seal, removing as much air as possible. Refrigerate for 2 hours.

  1. Meanwhile attach sous vide wand to stock pot. Fill pot with water according to manufacturer instructions.
  2. Preheat sous vide wand to 141°F.

  3. Add beef, lime juice, salt and cilantro to food-safe plastic bag and seal, removing as much air as possible.

    Cook's Tip: For best results use a vacuum sealer.
  4. Submerge bag in water for 45 to 60 minutes. Carefully remove from bag; discard bag. 

  5. Preheat non-stick skillet or grill to medium. Cook steak 2 minutes on each side to 145°F for medium-rare doneness. Rest 5 minutes. Slice into 3/4-inch cubes. Season with salt and pepper as desired.

  6. Remove watermelon from bag; discard bag. Slice watermelon into cubes. Divide greens, watermelon, farro and beef evenly among 4 plates.  Top with balsamic vinaigrette, as desired.


0 % *

2.6g SAT FAT

0 % DV **


0 % DV

3 mg IRON

0 % DV

4.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 oz beef, 1/2 cup watermelon, 2 tablespoons vinaigrette, 1/4 cup farro: 419 Calories; 119.7 Calories from fat; 13.3g Total Fat (2.6 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat;) 56 mg Cholesterol; 635 mg Sodium; 47.6 g Total Carbohydrate; 4.4 g Dietary Fiber; 29.7 g Protein; 0 mg Calcium; 3 mg Iron; 667 mg Potassium; 0.2 mg Riboflavin; 6.9 mg NE Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 218 mg Phosphorus; 4.3 mg Zinc; 26.3 mcg Selenium; 94.1 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, Phosphorus, and Choline.

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