Steak Taco Plate with Rice and Beans

Directions

1) Season 1 lb sirloin steak generously with salt and pepper and then vacuum seal with 1 tbsp vegetable oil. Place steak in a Suvie pan, cover with water, and place in the bottom zone of Suvie.

2) In a second Suvie pan, stir together 1 can black beans, 1/2 tsp salt, and 2 tsp cumin. Insert pan into top zone of your Suvie. Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 130°F for 2 hours

Top Zone: Sous Vide at 130°F for 2 hours 

3) Place 1 cup yellow rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Medium Grain, 1 Cup

4) Just before the steak finishes cooking, tear the romaine into bite size pieces. Juice half the lime into a bowl and whisk in 1 tbsp of vegetable oil to make a simple vinaigrette. Season vinaigrette with salt and pepper to taste.

4) After the cook, remove rice from Suvie Starch Cooker. Add black beans to rice, stirring to incorporate. Squeeze remaining lime half over the rice and beans. Season rice with salt and pepper to taste.

5) Pat steak dry throughly. Heat remaining 1 tbsp vegetable oil in a heavy skillet or cast iron pan over high heat until just smoking. Add the steak and sear for 1 minute without moving, then flip and sear the other side for 1 minute. Transfer steak to a cutting board and cut against the grain into thin slices.

6) Toss the romaine in the vinaigrette and then divide between plates. Divide rice and beans between plates and top with Monterey jack. Divide steak between plates and spoon pico de gallo over each serving.