# Sous Vide Coulotte Steak, Grilled Corn Salsa, Smoked Ramp Pesto

**URL:** <https://community.anovaculinary.com/t/sous-vide-coulotte-steak-grilled-corn-salsa-smoked-ramp-pesto/14619>\
**Category:** Brag Board\
**Created:** [May 17, 2018, 8:42pm UTC](https://community.anovaculinary.com/t/sous-vide-coulotte-steak-grilled-corn-salsa-smoked-ramp-pesto/14619 "2018-05-17T20:42:52Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [May 17, 2018, 8:42pm UTC](https://community.anovaculinary.com/t/sous-vide-coulotte-steak-grilled-corn-salsa-smoked-ramp-pesto/14619/1 "2018-05-17T20:42:52Z")

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Sous Vide Coulotte Steak, Grilled Corn Salsa, Smoked Ramp Pesto. Steak cooked 129°F while I was at work all day. Quick sear and you’re eating 💪 Easiest dinner ever.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/2/2ef2711799a20ea5866794fc633ad1f2c580bff8.jpg)

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**Author:** ![whybuynew1](https://avatars.discourse-cdn.com/v4/letter/w/5fc32e/32.png) [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)\
**Post date:** [May 17, 2018, 8:56pm UTC](https://community.anovaculinary.com/t/sous-vide-coulotte-steak-grilled-corn-salsa-smoked-ramp-pesto/14619/2 "2018-05-17T20:56:22Z")

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can I have seconds???

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [May 17, 2018, 11:33pm UTC](https://community.anovaculinary.com/t/sous-vide-coulotte-steak-grilled-corn-salsa-smoked-ramp-pesto/14619/3 "2018-05-17T23:33:59Z")

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@whybuynew1 Cole has to give you firsts, first! 😛

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**Author:** ![kl005](https://avatars.discourse-cdn.com/v4/letter/k/258eb7/32.png) [@kl005](https://community.anovaculinary.com/u/kl005)\
**Post date:** [May 21, 2018, 10:56am UTC](https://community.anovaculinary.com/t/sous-vide-coulotte-steak-grilled-corn-salsa-smoked-ramp-pesto/14619/4 "2018-05-21T10:56:19Z")

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It certainly looks good! Out of curiosity, how’s the texture of the meat after being cooked for so long? I assume that by “at work all day” you’d have left it for about 9-10 hours?

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [May 21, 2018, 4:13pm UTC](https://community.anovaculinary.com/t/sous-vide-coulotte-steak-grilled-corn-salsa-smoked-ramp-pesto/14619/5 "2018-05-21T16:13:49Z")

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Correct! I like sirloin in this time range, it gets more tender.