• 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.
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