Cuban Beef Steak in Onion, Olive and Tomato Sauce with Bay Leaf Rice and Green Plantain Tostones

Instructions

1. 1

   1. In a bowl, marinate the beef steaks with 60 ml (1/4 cup) sour orange juice, half of the garlic, 2 g (1/2 tsp) cumin, 1 g (1/2 tsp) oregano, 5 g salt, and 1 g (1/4 tsp) black pepper. Mix well and let rest for 20 minutes in the refrigerator.

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   2. Meanwhile, make the rice. In a medium pot, heat 15 ml (1 tbsp) oil over medium heat. Add the rinsed rice and 1 bay leaf, stir for 1 minute, then add 720 ml (3 cups) water and 3 g (1/2 tsp) salt. Bring to a boil, reduce to very low heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat, let rest for 10 minutes, and fluff with a fork, removing the bay leaf.

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   3. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the steaks in batches for 1 to 2 minutes per side until lightly browned. Transfer to a plate without fully cooking them through.

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   4. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil if needed. Sauté the onion and green bell pepper for 5 minutes until softened. Add the remaining garlic, cumin, and oregano, and cook for 30 seconds more.

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   5. Add the crushed tomato, green olives, the remaining bay leaf, white vinegar, sugar, and the remaining 60 ml (1/4 cup) sour orange juice. Pour in 240 ml (1 cup) water or broth, stir well, and cook for 5 minutes over medium heat until the sauce starts to thicken.

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   6. Return the steaks and any collected juices to the skillet. Cover partially and cook over medium-low heat for 18 to 22 minutes, until the meat is tender and the sauce is slightly thickened. Adjust with the remaining salt and pepper to taste.

7. 7

   7. While the beef finishes cooking, cut the green plantains into thick rounds about 4 cm (1 1/2 inches). Heat the frying oil in a pot or deep skillet to 350°F (175°C). Fry the plantain pieces for 4 to 5 minutes until tender but still pale. Drain them.

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   8. Flatten each plantain piece with a tostonera or the bottom of a glass into disks about 1 cm (about 1/3 inch) thick. Fry them again at 375°F (190°C) for 2 to 3 minutes until golden and crisp. Remove, drain, and season with a pinch of salt.

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   9. Serve the beef topped with the onion, olive, and tomato sauce, alongside the bay leaf rice and hot tostones.