Steak Taco Plate with Rice and Beans

This steak taco plate brings together everything you love about a taco, but without the tortilla. Think rich black beans, bright yellow rice, piquant pico de gallo, creamy Monterey jack cheese, and crisp romaine lettuce. All the components get cooked separately but come together in perfect harmony once assembled. Be sure to pat the steak as dry as possible and get that pan as hot as you can to ensure a good sear on the meat.

Steak Taco Plate with Rice and Beans

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours and s0 minutes
  • Print


  • 1 lb sirloin steak
  • 3 tbsp vegetable oil, separated
  • 1 head romaine lettuce
  • 1 can black beans, drained and rinsed
  • 2 tsp cumin
  • 1 cup yellow rice
  • 1 cup pico de gallo, homemade or store bought
  • ½ cup shredded monterey jack 
  • 1 lime


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.


Nutritional Information per serving (4 servings per recipe): Calories 590, Total Fat 28g, Total Carbohydrates 44g, Total Sodium 240mg, Total Protein 40g

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CJ Nicholls
CJ Nicholls
2 years ago

What is the cheapest easiest + fastest prep and fastest cook time – Way to cook Chicken and rice?