Cuban Beef Bowls with Mojo Sauce and Avocado-Pineapple Salsa
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Ingredients & Equipment
What we send
- 1 canblack beans
- 1/2 cupjasmine rice
- 1navel orange
- 1/8 ouncecilantro
- 1 containerpineapple
- 2 clovesgarlic
- 1 teaspoonfajita spice mix
- 2 packetsgluten-free soy sauce
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan
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.
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.
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.
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.
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.
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!