Pilón Steak with Onions, Creamy Yuca Mash, and Warm Recao Tomato Salad

Instructions

1. 1

   1. In a large bowl, mix the beef steak with 6 mashed garlic cloves, 2 tablespoons (30 ml) olive oil, 2 tablespoons (30 ml) apple cider vinegar, orange juice, Puerto Rican-style seasoning blend, dried oregano, cumin, 1/2 teaspoon black pepper, and 1 teaspoon salt. Coat well, cover, and marinate in the refrigerator for 20 to 30 minutes.

2. 2

   2. While the meat marinates, place the yuca in a medium pot and cover with water. Bring to a boil over medium-high heat and cook for 25 to 30 minutes, until tender and easily pierced with a knife. Drain, remove any tough inner fiber, and keep warm.

3. 3

   3. In a large skillet, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the white onion, 1/2 teaspoon salt, the remaining black pepper, and the brown sugar. Cook for 12 to 15 minutes, stirring often, until soft and golden. Add the green olives and 1 tablespoon (15 ml) apple cider vinegar; cook 1 minute more. Remove and set aside.

4. 4

   4. In the same skillet, raise the heat to medium-high and add 1 more tablespoon (15 ml) olive oil. Cook the marinated steak in batches for 2 to 3 minutes per side, until cooked through but still juicy. If you prefer to finish it in the oven, transfer it to an oven-safe dish and bake at 375 °F / 190 °C for 5 minutes. Return the onions to the skillet with the meat and toss for 1 minute so the juices combine.

5. 5

   5. For the creamy yuca mash, place the hot yuca in a pilón or sturdy bowl. Add the butter, milk, 2 mashed garlic cloves, and 2 tablespoons chopped recao. Mash until creamy but rustic. Gradually add the chicken broth or water until you reach the desired consistency. Adjust with salt to taste.

6. 6

   6. In a small skillet, heat the last tablespoon (15 ml) of olive oil over medium heat. Add the ripe tomatoes, fresh lime juice, and the remaining recao. Cook for just 2 to 3 minutes, until the tomatoes are warmed through and release a little juice without falling apart.

7. 7

   7. To serve, divide the creamy yuca mash among 4 plates. Top with the steak and onions, spoon over the olive-onion mixture, and finish with the warm recao tomato salad. Serve immediately.