Past Recipes
Cuban Beef Bowls

Cuban Beef Bowls with Mojo Sauce and Avocado-Pineapple Salsa

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Recipe Details


Inspired by her family's Cuban heritage, Chef Michelle took a favorite Plated chicken recipe, beloved for its bright flavors, and swapped in steak. Once seared, the steak is tossed in a blend of fresh-squeezed orange juice, garlic, scallion, oregano, and cumin—our version of traditional Cuban mojo sauce—and served over staple rice and beans. A fresh salsa of creamy avocado and pineapple rounds out the transportive powers of this colorful Cuban dinner.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 780
  • Protein 45g
  • Total Carb 85g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    1 can
    black beans
  • jasmine rice
    1/2 cup
    jasmine rice
  • steaks
  • navel orange
    navel orange
  • lime
  • cilantro
    1/8 ounce
  • scallion
  • pineapple
    1 container
  • garlic
    2 cloves
  • fajita spice mix
    1 teaspoon
    fajita spice mix
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • avocado

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    Drain and rinse black beans. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Uncover and fluff rice with a fork. Stir in 1 cup black beans, then taste and add salt and pepper as desired. Cover to keep warm.

  2. Sear steaks

    Sear steaks

    While rice cooks, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a cutting board, leaving behind any juices in pan to make mojo sauce, and set aside to rest.

  3. Prepare ingredients

    Prepare ingredients

    While steaks sear, rinse all produce. Halve orange and lime. Pick cilantro leaves, discarding stems. Trim and discard scallion root and thinly slice. Drain pineapple and roughly chop. Mince garlic. In a medium bowl, combine pineapple and half of scallions.

  4. Make mojo sauce

    Make mojo sauce

    Place pan from steaks over medium heat with ½ tablespoon olive oil. When oil is shimmering, add fajita spice mix and garlic and cook, stirring, until fragrant, about 1 minute. Add soy sauce and juice of 1 orange and cook until liquid is reduced by half, about 2 minutes more. Remove pan from heat and stir in cilantro, remaining scallion, 2 teaspoons olive oil, and ⅛ teaspoon salt to combine. Set aside.

  5. Finish steaks

    Finish steaks

    Once rested, cut steaks against the grain into ¼-inch slices. Add sliced steak to pan with mojo sauce, still off heat, and turn to coat. Taste and add salt as desired.

  6. Finish salsa and plate Cuban beef bowls

    Finish salsa and plate Cuban beef bowls

    Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then cut into ½-inch dice. Add avocado to bowl with pineapple. Stir in juice of 1 lime (or less, if desired), ¼ teaspoon salt, and pepper to combine. Divide rice and beans between serving bowls. Top with mojo steak and avocado-pineapple salsa. Dig in!

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