Cuban Stuffed Steak with Spinach, Raisins and Olives with Yuca Mojo Mash

Instructions

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   1. Place the beef steaks between sheets of paper and gently pound them with a mallet until even. Season both sides with half of the salt, half of the pepper, the cumin, oregano, and 2 tablespoons (30 ml) of the sour orange juice. Let rest for 15 minutes.

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   2. Meanwhile, heat 1 tablespoon (15 ml) vegetable oil in a large skillet over medium heat. Add half of the onion and half of the garlic and sauté for 2 to 3 minutes until softened.

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   3. Add the fresh spinach and cook for 1 to 2 minutes until wilted. Stir in the raisins and half of the green olives. Remove from the heat and let cool for 5 minutes.

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   4. Divide the spinach filling among the steaks. Roll each steak up and secure with toothpicks or kitchen twine.

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   5. In a wide pot or deep skillet, heat the remaining 1 tablespoon oil over medium-high heat. Brown the beef rolls on all sides, 4 to 6 minutes total. Remove them briefly.

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   6. In the same pot, add the remaining onion and garlic. Sauté for 2 minutes. Add the tomato puree, beef broth or water, remaining sour orange juice, bay leaf, remaining olives, remaining salt, and remaining pepper. Stir well.

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   7. Return the steak rolls to the pot. Once the sauce reaches a gentle simmer, reduce the heat, cover, and cook for 30 to 35 minutes, until the beef is tender and fully cooked. If you prefer to finish in the oven, use an oven-safe dish and cook covered at 350°F / 175°C for 35 minutes.

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   8. While the beef cooks, place the yuca in a pot with enough water to cover and 1 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender.

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   9. Drain the yuca, remove the tough center fiber if present, and mash with the butter, 2 tablespoons (30 ml) of the cooking liquid if needed, and a little of the pot sauce or mojo for flavor. Adjust salt to taste.

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    10. Remove the toothpicks or twine from the steaks. Serve each roll with yuca mash on the side, spoon the sour orange tomato sauce over the top, and finish with chopped fresh cilantro.