Jump Start Your Sous Vide Cooking with our FREE Email Course!
This is a filling grain bowl that pops with flavor. The rich and beefy skirt steak is cut by the sour mojo sauce, and the mango and plantains add bursts of sweetness. The spelt and black beans bulk it out. I love the all-natural sweetness added with the fried plantain and the mango, but you can omit them if you want to reduce the sugar in the recipe.
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.
Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Preheat a water bath to 131°F (55°C).
Mix together the spices in a bowl. Lightly salt and pepper the skirt steak then sprinkle with the spices. Place in a sous vide bag then seal. Cook the skirt steak for 12 to 24 hours until tenderized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
To prepare the mojo sauce heat the olive oil and garlic in a pan over medium-high heat. Cook until the garlic begins to soften, about 2 minutes after it starts to sizzle. Add the orange juice, lime juice and cumin then bring to a simmer. Stir in the oregano and remove from the heat.
Heat some oil in a pan over medium-high heat. Add the plantain slices in a single layer and cook until they start to brown, flip them and repeat until tender.
Remove the cooked skirt steak from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the skirt steak then quickly sear it for 1 to 2 minutes per side, until just browned. Cut the skirt steak into slices.
Place the spelt in a bowl then add the black beans and fried plantains. Add the skirt steak and top with the mango and red onion. Drizzle with the mojo sauce, sprinkle with the oregano, add a lime wedge to the side then serve.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!