Mortar-Smashed Steak with Onion Gravy, Malanga Mini Mofongos and Mild Pineapple Mojo

Instructions

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   1. Season the beef steaks with 1 teaspoon of Puerto Rican adobo seasoning, dried oregano, cumin, 1/2 teaspoon black pepper, 3 minced garlic cloves, and 1 tablespoon olive oil. Mix well and marinate in the refrigerator for 15 minutes.

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   2. Meanwhile, place the malanga in a pot with enough water to cover and 1/2 teaspoon salt. Cook over medium-high heat for 18 to 20 minutes, until tender but not falling apart.

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   3. Peel the green plantains and cut them into thick slices. Heat the vegetable oil to 350°F / 175°C and fry the plantain slices for 4 to 5 minutes, until cooked through and lightly golden. Remove and drain.

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   4. Drain the cooked malanga well. In a mortar or sturdy bowl, mash the malanga with the fried plantains, pork cracklings, 2 minced garlic cloves, half of the culantro, the milk, 1 tablespoon olive oil, and a pinch of salt. Shape into 8 compact mini mofongos. Set aside.

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   5. In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the onions, 1 teaspoon brown sugar, a pinch of salt, and a little black pepper. Cook for 12 to 15 minutes, stirring often, until soft and golden.

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   6. Sprinkle the all-purpose flour over the onions and cook for 1 minute. Gradually add 180 ml (3/4 cup) of the broth, stirring to avoid lumps. Cook for 3 to 4 minutes until a light gravy forms. Adjust with a pinch of adobo seasoning if needed. Keep warm.

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   7. For the mild pineapple mojo, melt the remaining tablespoon of butter in a small saucepan over medium-low heat. Add the pineapple, 3 minced garlic cloves, the remaining culantro, the cilantro, apple cider vinegar, lime juice, the remaining 60 ml (1/4 cup) broth, and 1 teaspoon brown sugar. Cook for 4 to 5 minutes until the pineapple softens slightly but still holds its texture.

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   8. Heat the oven to 375°F / 190°C. Place the mini mofongos on a lightly oiled baking sheet and bake for 10 minutes so they firm up and lightly brown on top.

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   9. While the mini mofongos bake, heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Sear the steaks for 1 1/2 to 2 minutes per side, or until desired doneness. Remove and let rest for 3 minutes.

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    10. Serve each plate with 2 malanga mini mofongos, one steak covered with plenty of onion gravy, and a generous spoonful of mild pineapple mojo on top or on the side. Finish with the remaining cilantro if desired.

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    11. If the onion gravy thickens too much before serving, add 1 or 2 extra tablespoons of hot broth and stir well. If the mini mofongos cool down, reheat them for 3 to 4 minutes in the oven at 375°F / 190°C.