Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri

Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri

Isn’t frosted flakes the best thing in the world? It has to be, followed closely by steak and eggs. I can’t think of a better breakfast treat. I love this stuff. I love rare meat and runny eggs… yep. This is basically what I did here today. My take on Steak and Eggs. Bloody sirloin tip, a poached egg, and a drizzle of homemade chimichurri sauce. What can I say, I felt like treating myself today, deal with it.

Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri


Ingredients (serves a selfish one person):

Sous vide tip sirloin… see recipe here.

Poached Egg:

1 egg
some white wine vinegar.

Red Chimichurri Sauce:

1/2 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon crushed red chili flakes
1 1/2 teaspoons smoked paprika
1 tablespoon dried oregano
1/2 bundle cilantro
1 bundle parsley
1 red bell pepper, seeds and pitch removed
2 green onions, trimmed
6 cloves garlic, peeled
1/3 cup red wine vinegar
Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri
For the steak. Follow the instructions on that post. For awesome results, allow to rest in the fridge overnight.
The eggs. Boil some water, add a splash of white wine vinegar, crack one egg, place the yolk and white into a small bowl and gently deposit the whole thing into the boiling water. Allow to cook for about 4 mins. Remove and plate immediately.  Eggs don’t wait.
Chimichurri sauce. Combine all the ingredients. Place in a blender. Blend until smooth. Reserve. Chimichurri sauce is best the next day.
Plating this thing. Super easy. Meat first. Then Egg. Then chimichurri sauce. Slice the yolk open with a sharp knife. Oh, I crumbled a water cracker too.  You’re done. Enjoy.
 Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri

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  1. Wow, this looks amazing. Anything with an egg looks amazing, but your meat also looks perfect, and the sauce sounds so fragrant and delicious!

    1. Stefan! I have 🙂 I even have a backlog of posts now hahah. I’ll get to them eventually. I think joining instagram has a lot to do with it. I have connected with a lot more people and it has been super fun. I think I have tried sous vide ‘poached’ eggs.. and by that I mean 70C for 20mins? let me know your time and temp please!

      1. I haven’t tried Instagram yet. Does it help to get more traffic to the blog? It is true that more interaction makes it more fun and motivates to post more. Since I’ve taken up working out at the gym three times a week (after not working out at all for 15 years or so) that has reduced my number of posts per week from about 5 to about 2 — a workout takes about as much time as a post.
        The problem with sous-vide poached eggs is that it is difficult to get the white set while the yolk still has the amazing texture you can only get by sous-vide at 63C (at that time the white is very runny). 64.5C is a reasonable compromise, for about 45 mins. 70C for 20 mins may work too, but that depends on the starting temp and size of the egg. 70C will set the white, and you should remove it from the sous-vide before the yolk goes over 63C. There is an app by ChefSteps that is supposed to help with this, but I have not succeeded in getting what I wanted with that.

        1. I have to say, and maybe it’s just an illusion, but I have gotten more followers in the last couple months I’ve been using instagram. I post more often though, and that’s probably because of instagram too. Because it’s so quick to get feedback on what people like when you post. It’s very easy to interact with others, it’s all done on your phone too. Everybody is on their phone all day these days. The annoying part, is that the instagram app is tailored to the phone photographer. I have to upload my DSLR photos to my phone to post them on instagram which adds time to my already time consuming workflow, but it isn’t too bad. I kinda have a good system going now and I can post on instagram rather quickly. You have way more followers than I do, like a lot more!, and I bet a lot of your followers have instagram accounts and would be willing to follow you there and share that with other people that will probably end up following you and hitting your website. I’d say get an account, try it out for a few weeks and see what happens, you might hate it. Kill it and move on. No biggie. As for the egg sous vide topic. I’ve had my fair share of fun playing with eggs and cooking times and temperatures.. it’s a lot of fun, specially if you want to get the yolk more set but still cooked at a lower temperature just by increasing cooking time… endless possibilities. My 70C for 20 mins was based on the chef steps suggestion 🙂 Thanks so much for taking the time to go over this, it’s always a great exchange of information when I chat with you about anything cooking related. Cheers!

  2. I make chimichurri often and can’t wait to try your red version. You meal looks great…making for a perfect Sunday brunch.

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