Cuban Beef Steak with Roasted Pineapple Mojo, Moros Rice and Garlicky Tostones

Instructions

1. 1

   1. In a large bowl, combine the beef steak with 3 crushed garlic cloves, 60 ml (1/4 cup) orange juice, 15 ml (1 tbsp) lime juice, 1 tablespoon vegetable oil, dried oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Marinate for 20 minutes in the refrigerator.

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   2. Preheat the oven to 220°C / 425°F. Place the pineapple on a small tray, toss it with 1 tablespoon oil and a pinch of salt, and roast for 12 minutes until lightly caramelized at the edges.

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   3. Meanwhile, heat 1 tablespoon oil in a medium pot over medium heat. Sauté half of the onion and half of the green bell pepper for 4 minutes. Add the white rice and bay leaf, then pour in 240 ml (1 cup) water. Stir in the cooked black beans with 120 ml (1/2 cup) of their cooking liquid, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, cover, reduce the heat, and cook for 18 minutes until the rice is tender and fluffy.

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   4. In a small skillet, heat 1 tablespoon oil over medium heat. Add the remaining onion, remaining green bell pepper, and 3 chopped garlic cloves. Cook for 3 to 4 minutes. Stir in the roasted pineapple, the remaining 60 ml (1/4 cup) orange juice, the remaining 15 ml (1 tbsp) lime juice, 1/2 teaspoon cumin, and 2 tablespoons water. Cook 2 minutes more and set aside as the roasted pineapple mojo.

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   5. Peel the green plantains and cut them into thick diagonal slices. Heat enough of the remaining oil in a deep skillet to 175°C / 350°F and fry the slices for 3 minutes per side until just tender and pale. Drain them.

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   6. Flatten the plantain pieces to form tostones. Toss them with 2 very finely chopped garlic cloves and a pinch of salt. Fry them again at 190°C / 375°F for 2 to 3 minutes until golden and crisp. Drain on paper towels.

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   7. Heat 1 tablespoon oil in a large skillet or griddle over medium-high heat. Remove excess marinade from the steak and sear it for 2 to 3 minutes per side, in batches if needed, until cooked to your preferred doneness. For medium, aim for an internal temperature of 63°C / 145°F and let it rest for 5 minutes.

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   8. Discard the bay leaf from the rice and fluff the moros with a fork. Serve a base of moros rice, place the beef steak on top or alongside, spoon over the roasted pineapple mojo, and finish with fresh cilantro. Serve with the hot garlic tostones on the side.