This is a filling grain bowl that pops with flavor. The rich and beefy skirt steak is cut by the sour mojo sauce, and the mango and plantains add bursts of sweetness. The spelt and black beans bulk it out. I love the all-natural sweetness added with the fried plantain and the mango, but you can omit them if you want to reduce the sugar in the recipe.
Preheat a water bath to 131°F (55°C).
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.
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.
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.
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.
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.