Cuban Style Sous Vide Beef Bowl Recipe

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.

Sous vide skirt steak cuban bowl 1

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.

Note: You can learn more about skirt steak from my article How to Sous Vide Beef Skirt Steak or view all my sous vide beef articles.

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.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Cuban Style Beef Bowl Recipe

  • Published: June 18, 2019
  • By Jason Logsdon
  • Total Time: 12 Hours
  • Cooks: 131°F (55°C) for 12 to 24 hours
  • Serves: 4

Ingredients for Cuban Style Beef Bowl

Sous vide skirt steak cuban bowl 2
  • For the Skirt Steak

  • 1 pound skirt steak (450g)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • For the Mojo Sauce

  • 3 tablespoons olive oil
  • 8 cloves garlic, minced
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh oregano leaves
  • For the Fried Plantain

  • 1 plantain, peeled and thickly sliced
  • To Assemble

  • 2 cups cooked spelt
  • 1 cup cooked black beans
  • 1 mango, diced
  • 1/2 red onion, diced
  • 1/4 cup chopped fresh oregano leaves
  • 4 lime wedges

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Cooking Instructions for Cuban Style Beef Bowl

For the Skirt Steak

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.

For the Mojo Sauce

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.

For the Fried Plantain

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.

To Assemble

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.

Sous vide skirt steak cuban bowl

Nutritional Information for Cuban Style Beef Bowl

  • Calories: 815
  • Fat: 29g
  • Protein: 41g
  • Carbohydrate: 109g
  • Fiber: 18g
  • Sugar: 27g
  • Cholesterol: 78mg

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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