Add the olive oil, garlic, red pepper flakes, kosher salt, fresh cracked black pepper and rosemary to the bag with the steak.
If you’re using the Anova sous vide, you’ll want to attach it to a large pot filled with water, if you’re using the Hamilton Beach sous vide, fill it with water to the fill line.
For either device, set the temperature to 131°F for a medium rare steak.
Once the sous vide water has heated, add the steak.
Since I don’t have a fancy vacuum sealer, I simply use the “water displacement method” of placing the airtight sealed bag with the steak in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
Cook for 4-8 hours.
After you take the steak out of the sous vide, remove it from the ziplock bag and sear it on a grill or cast iron skillet over high heat for 30 seconds per side.
Move to a cutting board and allow to rest for 10 minutes.
While the steak is resting, heat the oven to 375°F.
Slice the baguette and place on a baking sheet.
Spray with the olive oil cooking spray and place in the oven for 3-5 minutes to lightly toast.
Remove from the oven and set aside.
In a small bowl, combine the goat cheese and horseradish cream, set aside.
Slice the steak very thin.
Spread the goat cheese and horseradish cream mixture on the sliced baguette.
Top with the thinly sliced top sirloin, then drizzle with the balsamic reduction and top with a little fresh basil for garnish, if you’d like!