131°F Sous Vide Top Round with Chimichurri and Tomato Salad Recipe

Ingredients for 131°F Sous Vide Top Round with Chimichurri and Tomato Salad

• For the Top Round

• 1 to 2 pounds top round (450 to 900g)
• 1 teaspoon garlic powder (5ml)
• 1/2 teaspoon paprika (2.5ml)

• For the Chimichurri Sauce

• 2 cups chopped fresh parsley (473ml)
• 2 tablespoons fresh oregano leaves (30ml)
• 6 cloves garlic, coarsely chopped
• 1 tablespoon red wine vinegar (15ml)
• 2 tablespoons fresh lime juice (30ml)
• 1/2 cup olive oil (118ml)
• 1 teaspoon paprika (5ml)
• 1/2 jalapeno, deseeded and coarsely diced

• For the Tomato Salad

• 2 cloves garlic, minced
• 2 tablespoons sherry vinegar (30ml)
• 3 tablespoons olive oil (45ml)
• 1 pint cherry tomatoes, halved (473ml)
• 1 shallot, thinly sliced
• 1/2 red bell pepper, cut into thin strips
• 2 tablespoons chopped fresh basil leaves (30ml)

• To Assemble

• Fresh basil leaves

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for 131°F Sous Vide Top Round with Chimichurri and Tomato Salad

For the Sous Vide Top Round

Preheat a water bath to 131°F (55°C).

Mix together the spices in a bowl. Lightly salt and pepper the top round then sprinkle with the spices. Place the meat in a sous vide bag then seal. Place the bag into the water bath and cook for 2 to 3 days, until tenderized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Chimichurri Sauce

Combine all the ingredients in a blender or food processor and process until pureed together.

For the Tomato Salad

Add the garlic and vinegar to a bowl and let sit for 5 minutes. Add the olive oil and whisk to combine. Toss the remaining ingredients with the dressing.

To Assemble

Take the sous vide bag out of the water and remove the cooked top round. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the top round then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the top round into bite-sized pieces or slices.

Place a spoonful of the tomato salad on a plate and top with several slices of the top round. Spoon chimichurri sauce on top and sprinkle with the basil. Drizzle with olive oil then serve.