Sous Vide Chili Citrus Strip Loin Roast

A tender strip loin roast cooks to juicy perfection, and perfectly evenly all the way through in the sous vide. There’s no more guessing if your roast will cook to the right internal temperature–the pre-set temperature of the water bath makes sure it does! The punch of chili and lime and lemon zest compliment the beef flavour in this simple rub. For a quick condiment to serve with the roast, stir some grated lime zest and chopped fresh oranges into your favourite salsa. Thin strips of leftover roast tucked into corn tortillas will take taco night to the next level!
Yield 8 Servings Prep. Time 10 min Cooking Time 368 min Total Time 378 min


Here are the following ingredients:

  • 1½ tsp (7 mL) chili powder
  • ½ tsp (2 mL) chipotle pepper powder
  • Salt
  • 1 tsp (5 mL) grated lemon zest
  • ½ tsp (2 mL) grated lime zest
  • 2½ lb (1.3 kg) Beef Strip Loin Oven Roast (untied)
  • 1 tbsp (15 mL) vegetable oil
  • Lime wedges

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Follow these cooking methods/directions:

  1. Set up water bath for sous vide and preheat to 130°F (54.5°C) for medium-rare or 140°F (60°C) for medium according to manufacturer’s directions.

  2. Combine chili powder, chipotle powder, ½ tsp (2 mL) salt, lemon zest and lime zest in a small bowl. Pat beef dry with paper towel and rub all over with chili powder mixture. Place in a large bag for sous vide (vacuum, sealable freezer or reusable silicone). Remove as much air as possible and vacuum or manually seal.

  3. Immerse bag in preheated water bath and secure it to the side of the pot with a clip, keeping the top of the bag above the surface of the water. Cover water bath with foil or plastic to reduce evaporation. Cook sous vide for 6 hours, replenishing water as necessary.

  4. Remove beef from water bath. Remove beef from bag, discarding liquid. Gently pat roast dry with paper towel (trying not to remove seasoning) and season all over with salt to your taste.

  5. Heat oil in a large cast-iron or heavy skillet over medium-high heat. Sear roast in hot skillet, turning with tongs, for about 6 to 8 minutes or until browned on all sides. Transfer to cutting board. Carve across the grain into thin slices and serve on warmed plates with lime wedges to squeeze over beef.