Here we go again!!
I did my sous vide top sirloin roast for our family Early Christmas party again--late this year because of so much happening in December. It was again a big delicious hit. I got a 7.5# top sirloin butt at Costco. We were going to be 16 so instead of cooking it all and having leftovers I cut about a slice off--about 2# I think. Will save for kebabs or such. Marinated it in a mix of olive oil, soy sauce, worcestershire, black pepper, a little sugar, smoked paprika. Vac sealed and cooked at 131* for 12 hours overnight. Beautiful medium rare, moist.
I will add that because of the marinade I get a sort of brown/black crustiness on the outside so don't feel the need to sear it or broil to brown. The amount worked out just about perfectly--enough for some leftovers for DS and DDIL who did all the arranging in their community room and to send home to others who couldn't come.
I did my sous vide top sirloin roast for our family Early Christmas party again--late this year because of so much happening in December. It was again a big delicious hit. I got a 7.5# top sirloin butt at Costco. We were going to be 16 so instead of cooking it all and having leftovers I cut about a slice off--about 2# I think. Will save for kebabs or such. Marinated it in a mix of olive oil, soy sauce, worcestershire, black pepper, a little sugar, smoked paprika. Vac sealed and cooked at 131* for 12 hours overnight. Beautiful medium rare, moist.
I will add that because of the marinade I get a sort of brown/black crustiness on the outside so don't feel the need to sear it or broil to brown. The amount worked out just about perfectly--enough for some leftovers for DS and DDIL who did all the arranging in their community room and to send home to others who couldn't come.