Cuban style beef bowl recipe

Ingredients

• 1 pound skirt steak (450 grams)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ 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

For the Skirt Steak
1. Preheat a water bath to 131°F (55°C).
2. 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 the Mojo Sauce
3. 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.
For the Fried Plantain
4. 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.
To Assemble
5. 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.
6. 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.