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
- 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
Pat steak dry and season generously with salt and pepper. Vacuum seal steak with 1 tbsp vegetable oil, insert into a Suvie pan, cover with water, and insert into your Suvie.
Place beans and cumin in the top left zone of your Suvie.
Place rice in the starch pan and insert into your Suvie. Input settings and cook.
My Cook > Multi-Zone Settings
Protein: 130 for 2 hours
Vegetable: 10 minutes
Starch: 15 minutes
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.
Remove rice from your Suvie, transfer to a bowl. Add beans to rice, stirring to incorporate. Squeeze remaining lime half over the rice and beans. Season rice with salt and pepper to taste.
Pat steak dry. 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.
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