Sous Vide Beef and Black Bean Tacos

Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 130°F (54°C).

To make the marinade, in a large bowl, whisk together the olive oil, lemon, lime and orange juices, vinegar, garlic, shallot, jalapeño, cilantro, cumin, 2 tsp. salt and a few grinds of pepper. Add the steak and turn the pieces to coat them evenly. Transfer the steak and marinade to a vacuum bag and vacuum seal the bag.

When the water reaches the desired temperature, lower the bag into the water bath and clip the top of the bag to the side of the water basin. Cook the steak for 2 hours. (The steak can be left in the water bath, at the cooking temperature, for up to another 1 hour before serving.)

Meanwhile, make the tomatillo salsa: Position a rack in the top third of an oven and preheat the broiler. Line a baking sheet with parchment paper.

Arrange the tomatillos, cut side down, in a single layer on the prepared baking sheet. Add the chiles, garlic and onion in a single layer. Drizzle with the olive oil and sprinkle with a generous pinch of salt. Broil until the tomatillos are charred and have released their juices, 7 to 9 minutes. Let cool, then transfer the tomatillos, chiles, garlic and onion to a food processor and puree until smooth. Transfer the salsa to a bowl, stir in the cilantro, and season to taste with salt. Set aside.

About 20 minutes before serving, make the black beans: In a large fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the black beans, including the liquid in the cans, and cook, stirring occasionally, until the beans start to soften and break down, about 5 minutes. Add the water and cook, stirring occasionally, until the beans have broken down further, about 3 minutes, reducing the heat if the beans on the edges of the pan start to burn. Remove the pan from the heat. Using a potato masher or a large fork, mash the beans until they are mostly smooth. Season to taste with salt and pepper. Cover to keep warm. If the beans become too dry while standing, add up to 3 Tbs. water and reheat over low heat, stirring until the water is absorbed.

To finish the steak, remove the bag from the water bath and transfer the steak pieces to a plate, discarding the marinade. Pat the steak dry. In a cast-iron fry pan or grill pan over high heat, warm the vegetable oil until just beginning to smoke. Add the steak and cook, turning once, until well charred on both sides, about 2 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into slices 1/4 inch (6 mm) thick.

To assemble the tacos, spread a spoonful of the black beans on a tortilla. Top with some of the steak, tomatillo salsa, avocado and cheese. Squeeze one of the lime wedges on top and garnish with cilantro. Repeat to assemble the remaining tacos and serve. Serves 4.

Williams Sonoma Test Kitchen