Cuban Beef Steak with Red Onion Mojo and Lime Malanga Mash

Instructions

1. 1

   1. In a large bowl, mix 4 crushed garlic cloves, orange juice, 1 tablespoon lime juice, 1 teaspoon cumin, oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Add the beef steaks and coat well. Marinate for 20 minutes in the refrigerator.

2. 2

   2. Meanwhile, place the malanga in a pot with enough water to cover and add 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender.

3. 3

   3. For the mojo, heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion, the remaining 2 chopped garlic cloves, and the bay leaf. Cook for 5 minutes, stirring, until the onion softens.

4. 4

   4. Stir in the vinegar, the remaining 1/2 teaspoon cumin, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon black pepper. Cook 3 to 4 minutes more until the onion is tender but still lively. Remove the bay leaf and add half of the chopped cilantro. Keep warm.

5. 5

   5. Remove the beef from the marinade and discard the excess liquid. Heat the remaining 1 tablespoon olive oil in a large skillet or griddle over medium-high heat until very hot. Cook the steaks for 2 to 3 minutes per side, depending on thickness, until browned and cooked through. If you prefer to finish them in the oven, transfer them to a preheated oven at 400°F (200°C) for 3 to 5 minutes.

6. 6

   6. Drain the cooked malanga well and mash it immediately with the butter, warm milk, and the remaining 2 tablespoons lime juice until smooth. Adjust salt if needed.

7. 7

   7. Serve a bed of malanga mash on each plate, place the hot steak on top or alongside, and finish with the red onion mojo. Sprinkle the remaining fresh cilantro over the top and serve right away.