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.
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.
Ingredients for Cuban Style Beef Bowl
- 1 pound skirt steak (450g)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 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
- 1 plantain, peeled and thickly sliced
- 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
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.
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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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 AmazingFoodMadeEasy.com website.
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