Cuban Beef Steak in Bell Pepper and Lime Sofrito with Red Bean Rice and Golden Roasted Squash

Instructions

1. 1

   1. In a bowl, combine the beef steak with half of the chopped garlic, 30 ml (2 tbsp) lime juice, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 15 ml (1 tbsp) olive oil. Let it marinate for 15 minutes at cool room temperature while you prepare the rest.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 15 ml (1 tbsp) olive oil, sweet paprika, brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25 to 30 minutes, turning once, until golden and tender.

3. 3

   3. For the rice, heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add half of the onion and cook for 3 minutes. Stir in the bay leaf, long-grain white rice, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and the remaining chopped garlic. Cook for 1 minute, stirring to perfume the rice.

4. 4

   4. Add the cooked red beans with 120 ml (1/2 cup) of their liquid, the water, 1/4 tsp salt, and a little black pepper. Once it boils, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest covered for 5 minutes.

5. 5

   5. While the rice cooks, heat a large skillet over medium-high heat. Add the beef steak with its marinade and sear for 1 to 2 minutes per side until browned. Transfer the steak to a plate so it does not overcook.

6. 6

   6. In the same skillet, add the remaining onion and the red bell pepper. Cook for 4 to 5 minutes until softened. Stir in the tomato puree and the remaining 15 ml (1 tbsp) lime juice. Cook 3 minutes more until a thick sofrito forms.

7. 7

   7. Return the beef steak to the skillet over the bell pepper and lime sofrito. Cook for 2 to 3 more minutes over medium heat, spooning the sauce over the meat, until heated through and at your desired doneness.

8. 8

   8. Remove the bay leaf from the rice and fluff with a fork. Serve a bed of red bean rice, place the steak with its sofrito on top or alongside, add the golden roasted squash, and finish with chopped fresh cilantro.