Skirt Steak Bistec Encebollado with Creamy Pink Bean Mamposteao and Roasted Squash

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. In a bowl, toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt, the sweet paprika, 1/2 teaspoon oregano, and a pinch of black pepper. Spread on a sheet pan and roast for 22 to 25 minutes at 425°F / 220°C, turning halfway through, until golden and tender.

2. 2

   Meanwhile, place the skirt steak in a bowl and mix with 2 tablespoons sofrito, half of the chopped garlic, 2 tablespoons lime juice, the white vinegar, cumin, the remaining 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it marinate for 10 to 15 minutes in a cool spot while you prepare the rest.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the yellow onion and a pinch of salt. Cook for 8 to 10 minutes, stirring often, until softened and lightly browned on the edges. Add 2 tablespoons chicken broth and 1 tablespoon of the remaining lime juice, cook 1 more minute, and transfer the onion to a plate.

4. 4

   In the same skillet, add 1 tablespoon olive oil. When very hot, cook the marinated skirt steak in batches, 2 to 3 minutes per batch, browning it without overcrowding the pan. Return all the meat to the skillet, add the cooked onion, and pour in 120 ml / 1/2 cup chicken broth. Cook for 3 to 4 minutes over medium heat until a light sauce forms. Taste and adjust with salt and black pepper.

5. 5

   For the mamposteao, heat the butter and the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add the rest of the garlic and 1/4 cup of the sofrito; cook for 1 minute until fragrant. Stir in the tomato paste and cook for 30 seconds.

6. 6

   Add the pink beans, the reserved bean broth, and the remaining chicken broth. Mix well, then add the cooked white rice, green olives, and roasted squash. Cook for 3 to 5 minutes, stirring gently, until the rice is moist and creamy but still fluffy.

7. 7

   Turn off the heat for the mamposteao and stir in the fresh culantro and the remaining 1 tablespoon lime juice. Adjust with the remaining salt and black pepper to taste.

8. 8

   Serve a bed of creamy mamposteao on each plate and top with the bistec encebollado and its sauce. Finish with a little more culantro if desired and serve hot.