Sous Vide Grilled Sirloin with Tex-Mex Rub

Sous Vide Grilled Sirloin with Tex-Mex Rub

By Mike V

Adapted From: SousVide Supreme, Meal Planning Tips: How to Cook Sous Vide from Frozen

Cooking time: 94 minutes



  • 1 inch thick (1 1/2 pound) sirloin steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ancho chili pepper
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon granulated garlic (or garlic powder)


1. Season, vacuum seal, and freeze the steaks

Sprinkle the steak evenly with the salt and spices. Put the steak in a small (quart) vacuum pouch, and vacuum seal the bag. Put the bag in the freezer for later. (Up to a year, according to the USDA)

2. Sous Vide the steak

Remove the bag from the freezer, put it in the sous vide machine, and sous vide at 140°F/60°C for at least 1 1/2 hours, up to 6 1/2 hours. Use 130°F/54.5°C for medium-rare. The kids like their steak medium, so that’s how I cooked this one.

3. Set the grill for direct high heat

Set the grill up for cooking on direct high heat, and clean the grill grate. For my gas grill, I preheat with all the burners on high for 15 minutes, then brush the grate clean with my grill brush.

4. Sear the steaks over direct high heat

Remove the steaks from the vacuum bag. Pat the steaks dry with paper towels, then put the steaks on the grill over direct high heat. Sear, flipping every minute or two, until the steaks are well browned on both sides, about 4 minutes total.

5. Rest and serve

Let the steak rest on a plate for ten minutes, then slice thin on the bias and serve with tortillas, salsa, sour cream, and other fajita toppings.


  • Of course, you don't have to freeze the vacuum sealed bag with the steak - it can go straight into the sous vide cooker if you're in a hurry, or it can be refrigerated for a couple of days if you know you'll be cooking it soon.
  • Why use the grill? Because it’s the quickest way for me to warm up 20 flour tortillas - I spread them out on the grill over medium heat, about 1 minute a side, and wrap them in a clean kitchen towel to keep them warm. After the tortillas were ready, I upped the heat to high and seared the steak, and threw on some peppers and onions as an additional topping.
  • Don’t feel like grilling? Get a pan ripping hot, add a teaspoon of oil, and sear the steak quickly, about 1 minute per side.