Past Recipes
Cuban Beef Bowls

Cuban Beef Bowls with Mojo Sauce and Avocado-Pineapple Salsa

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Inspired by her family’s Cuban heritage, 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 black beans and rice. A fresh salsa of creamy avocado and pineapple rounds out the transportive powers of this colorful Encore dish.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 890
  • Protein 54g
  • Total Carb 103g
  • Total Fat 31g

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

Ingredients & Equipment

What we send

  • steaks
    • 2
    • steaks
  • can black beans
    • 1
    • can black beans
  • cilantro
    • 1/8 ounce
    • cilantro
  • scallions
    • 2
    • scallions
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • lime
    • 1
    • lime
  • avocado
    • 1
    • avocado
  • dried oregano
    • 1/4 teaspoon
    • dried oregano
  • garlic
    • 2 cloves
    • garlic
  • white rice
    • 3/4 cup
    • white rice
  • pineapple
    • 1/2 cup
    • pineapple
  • navel orange
    • 1
    • navel orange

What You’ll Need

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

Cooking Steps

  1. Cook rice

    Cook rice

    Drain black beans. In a small pot, combine rice, 1¼ cups 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, 15 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. Cover again 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 heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-6 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, halve orange and lime. Rinse cilantro and pick leaves, discarding stems. Rinse scallions, trim and discard roots, and thinly slice. Place half of scallions in a medium bowl (big enough for the salsa). Roughly chop pineapple and add to bowl with scallions. Mince garlic.

  4. Make mojo sauce

    Make mojo sauce

    Return pan from steaks to medium heat with ½ tablespoon olive oil. When oil is shimmering, add 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 scallions, 2 teaspoons olive oil, and ⅛ teaspoon salt to combine. Set aside.

  5. Slice steaks

    Slice 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

    Finish salsa and plate

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

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