Cuban Onion and Sour Orange Steak with Soft Plantain Mofongo

Instructions

1. 1

   1. In a bowl, combine the sour orange juice, half of the garlic, 1 teaspoon (about 2.5 g) cumin, 1/2 teaspoon (1 g) oregano, 1 teaspoon (6 g) salt, and 1/4 teaspoon (1 g) black pepper. Add the steak, coat well, and marinate for 20 minutes in the refrigerator.

2. 2

   2. While the meat marinates, peel the green plantains and cut them into 1 1/2 to 2 inch pieces. Heat enough oil for frying to 350 °F / 175 °C in a deep skillet or saucepan. Fry the plantains for 5 to 7 minutes until tender and lightly golden. Remove and drain.

3. 3

   3. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add the onion, remaining garlic, 1/2 teaspoon (1.5 g) cumin, 1/2 teaspoon (1 g) oregano, 1/4 teaspoon (1 g) salt, and the remaining black pepper. Cook for 10 to 12 minutes, stirring, until the onion is soft and deeply golden. Keep warm.

4. 4

   4. Place the fried plantains in a large mortar or sturdy bowl. Add the crushed pork cracklings, butter, lime juice, cilantro, and 120 ml (1/2 cup) of the hot broth. Mash until you get a soft mofongo with some texture. If you want it creamier, gradually add the remaining broth until the desired consistency is reached. Taste and adjust with a little more salt if needed.

5. 5

   5. Lightly pat the marinated steaks dry for better browning, reserving the marinade. Heat the remaining 2 tablespoons vegetable oil in a wide skillet over medium-high heat. Cook the steaks for 2 to 3 minutes per side, until browned and cooked to your preference. Remove and keep covered.

6. 6

   6. Reduce to medium heat, pour the reserved marinade into the same skillet, and cook for 1 minute. Return the browned onions to the skillet, stir well, and cook 2 minutes more until a light, fragrant sauce forms and coats the onions and pan juices.

7. 7

   7. Serve one portion of soft mofongo on each plate, place a steak on top or alongside, and finish with plenty of saucy onions over the meat. Serve hot.

8. 8

   8. If you want to keep the mofongo warm while finishing the meat, place it covered in a 200 °F / 95 °C oven for up to 10 minutes so it does not dry out; add an extra tablespoon of broth if needed before serving.