Bison Sous Vide with Sirloin Flap

 | Serves: 8-10

Chefs can elevate the plate with the bison sirloin flap - sous vide style! We're serving this with a delicious chimichurri sauce that's a perfect complemewnt to the rich, sweet bison meat. These under-utilized cuts like the sirloin flap are often more flavourful than your classic cuts of meat, and can add profitability to the bottom line.

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  • Season bison with salt and pepper and vacuum seal in a food safe bag. Cook bison sous vide at 135°F (57°C) for 2 hours.
  • Remove meat and let rest for 15 minutes; remove from bag.
  • In a hot pan with butter or oil, sear meat on all sides until medium rare 135°F (57°C).
  • Slice and serve with Chimichurri Sauce.Chimichurri Sauce:
  • Finely chop garlic, cilantro, parsley, cucumber, jalapeño. Toss with lime, red wine vinegar, olive oil. Add sea salt and pepper to taste.
Bison Sous Vide with Sirloin Flap


1 Noble Premium Bison Sirloin Flap
Whole Muscle approx. 1.5 lbs (7 kg)
Butter or oil for searing
6 garlic cloves
1/2 bunch cilantro
1/2 bunch parsley
1 cup (250 ml) cucumber
1 jalapeño (optional)
1 fresh squeezed lime
¼ cup (60 ml) good quality olive oil
2 Tbsp (30 ml) red wine vinegar
Sea Salt & Pepper

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