Sous Vide Bottom Sirloin Flap Meat

How To Cook Sous Vide Bottom Sirloin Flap Meat

Bottom Sirloin Flap Meat is a tender cut of beef, mostly comprised of protein and fat. As a result, bottom sirloin flap meat is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.

Traditionally, cooking techniques like grilling or sauteing are used to cook tender cuts of beef, like bottom sirloin flap meat. This allows bottom sirloin flap meat to be cooked to the full range of temperatures, from rare to well done. Sous vide's primary benefit for this type of cut is that it can produce edge-to-edge consistency of doneness. If you like your bottom sirloin flap meat medium, you don't need to have a range of doneness from medium well at the edges to medium in the center.

Our advice with Bottom Sirloin Flap Meat is to cook it at a temperature you like and not to exceed a couple of hours (depending on the thickness of the cut). The goal is to bring the beef up to the temperature you want.

Sous Vide Bottom Sirloin Flap Meat Recipe/Time

The most simple way of preparing bottom sirloin flap meat is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the bottom sirloin flap meat into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
  4. Seal the bag and place it in the water bath for some time.
  5. Remove the bag from the water bath, and the bottom sirloin flap meat from the bag

Sous Vide Bottom Sirloin Flap Meat Temperature Chart

Rare:125-130°F
Medium Rare:131-139°F
Medium:140-149°F
Medium Well:150-155°F
Well:156+°F

Similar Beef Cuts

Sous Vide Tri-Tip Steak
Sous Vide Center Cut Sirloin Steak
Sous Vide Tri-Tip Roast
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