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.
Note: This recipe requires Suvie 2.0 and the Suvie Starch Cooker. To prepare this dish in Suvie 1.0, set the rice to cook for 15 minutes in Step 2. Follow remaining instructions as directed.
Steak Taco Plate with Rice and Beans
- 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 insert into the bottom of your 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. Place 1 cup rice in the Suvie rice pot. Insert pot into the Suvie Starch Cooker, input settings for long grain rice, fill reservoir, and 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. 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. Remove rice from your Suvie Starch Cooker. Add 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