Cuban Style Steak and Avocado Rice with Pineapple Chimichurri
Ingredients
Pineapple Chimichurri
-
1 ¼
cups
fresh cilantro, chopped
-
1
cup
diced pineapple
-
1
unit
Fresno chile pepper, seeded + chopped
-
1
clove
garlic, minced or grated
-
¼
cup
red wine vinegar
-
¼
cup
olive oil
-
juice of 1
lime
-
to taste
kosher salt and pepper
Cuban Style Steak
-
2
pounds
skirt steak, thinly sliced
-
¼
cup
olive oil
-
8
cloves
garlic, minced or grated
-
¼
cup
fresh oregano, chopped
-
2
teaspoons
cumin
-
2
dried bay leaves
-
juice from 2
limes
-
1
teaspoon
kosher salt and pepper
-
2
sweet onions, thinly sliced
-
½
cup
green olives
-
1
unit
avocado, sliced
-
to serve
steamed rice
Instructions
- Combine pineapple, cilantro, Fresno pepper, garlic, vinegar, olive oil, and lime juice in a bowl for the chimichurri and refrigerate.
- In a ziplock bag, combine steak, olive oil, garlic, oregano, cumin, bay leaves, lime juice, salt, and pepper. Seal and marinate in the fridge for 30 minutes to overnight.
- Heat a skillet over high heat, add olive oil and onions, season with salt and pepper, and cook until softened.
- Add the marinated steak to the skillet and cook until done to your liking, then stir in olives.
- Serve the steak over rice, topped with chimichurri and avocado.
Nutrition Facts (estimated)
Servings
4
Calories
1104
Total fat
70g
Total carbohydrates
80g
Total protein
70g
Sodium
800mg
Cholesterol
200mg
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