Mortar-Pounded Steak with Onions, Soft Taro Mofongo, and Warm Pineapple Mojo

Instructions

1. 1

   1. In a bowl, combine the beef steak with 60 ml (1/4 cup) sour orange juice, 30 ml (2 tbsp) apple cider vinegar, 30 g (2 tbsp) sofrito, 3 mashed garlic cloves, dried oregano, cumin, 1 g (1/2 tsp) black pepper, and 4 g (3/4 tsp) salt. Marinate for 20 minutes in the refrigerator.

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   2. Place the taro in a pot with 1000 ml (4 cups) water and 3 g (1/2 tsp) salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes until tender. Drain and keep warm.

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   3. Meanwhile, heat the vegetable oil to 175°C / 350°F in a deep skillet. Fry the green plantains for 4 to 5 minutes until tender and lightly golden. Remove and drain on paper towels. Reserve 120 ml (1/2 cup) of the frying oil and discard or save the rest for another use.

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   4. In a mortar or sturdy bowl, mash the cooked taro with the fried plantains, butter, 2 mashed garlic cloves, 120 ml (1/2 cup) chicken broth, chopped culantro, and 15 ml (1 tbsp) olive oil. Season with 1 g (1/4 tsp) black pepper and 1 g (1/4 tsp) salt. It should become a soft, moist mofongo. Cover to keep warm.

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   5. For the warm mojo, heat 15 ml (1 tbsp) olive oil in a small saucepan over medium heat. Add 1 chopped garlic clove and cook for 30 seconds. Stir in the pineapple, brown sugar, 60 ml (1/4 cup) sour orange juice, 60 ml (1/4 cup) chicken broth, and 1 bay leaf. Cook for 4 to 5 minutes until the pineapple softens and the liquid becomes lightly syrupy. Remove the bay leaf.

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   6. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Sear the marinated steak in batches for 1 to 2 minutes per side, without overcrowding, until cooked through but juicy. Transfer to a plate.

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   7. In the same skillet, add another 15 ml (1 tbsp) olive oil, the white onion, the remaining 60 g (4 tbsp) sofrito, 2 chopped garlic cloves, the green olives, and 1 bay leaf. Cook for 6 to 8 minutes over medium heat until the onion is soft. Add 60 ml (1/4 cup) chicken broth, return the steak to the skillet, and cook 2 more minutes to blend flavors. Taste and adjust with the remaining salt if needed.

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   8. To serve, shape a base of soft taro mofongo on each plate. Spoon the onion-topped steak over it and finish with the warm pineapple mojo on top or on the side. Serve hot.

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   9. If you want to hold it before serving, keep the mofongo and steak covered in a 120°C / 250°F oven for up to 10 minutes; keep the mojo separate and add it at the end.