Cuban-Spiced Rib-Eye Steak

🥘 Ingredients

• Cuban Spice Blend
  4 tbsp
• black pepper (you'll use the rest later)
• butter
  1 tbsp
• cilantro
  ½ ounce
• cooking oil
  1 tbsp
• grass-fed rib-eye steak (pork)
  2 lb
• lime
  2 unit
• onion
  2 unit
• orange
  2 unit
• salt
• white rice
  1.5 c

🍳 Cookware

• small pot
• small bowl
• large pan
• baking sheet

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   In a small pot , combine white rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

   white rice: 1.5 c, salt
3. 

   3

   While rice cooks, drain cilantro , reserving juice in a small bowl . Roughly chop cilantro. Zest and quarter lime . Halve, peel, and thinly slice onion . Zest and halve orange . Squeeze juice from orange into bowl with reserved juice; set aside for use in Step 5.

   cilantro: ½ ounce, lime: 2 unit, onion: 2 unit, orange: 2 unit
4. 

   4

   Pat grass-fed rib-eye steak dry with paper towels; season all over with half the Cuban Spice Blend and black pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a baking sheet and roast on middle rack until cooked through, 10-12 minutes. Wipe out pan. Transfer pork to a cutting board to rest at least ⏱️ 5 minutes .

   grass-fed rib-eye steak: 2 lb (pork), Cuban Spice Blend: 4 tbsp, black pepper (you'll use the rest later), cooking oil: 1 tbsp
5. 

   5

   While pork roasts, in a second small bowl, combine drained pineapple, half the cilantro, juice from one lime wedge (two wedges for 4 servings), salt, and pepper. Taste and season with additional salt, pepper, and lime juice as desired. Heat another large drizzle of oil in pan used for pork over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned and beginning to soften, 4-6 minutes.
6. 

   6

   To pan with onion, stir in remaining Cuban Spice Blend. Add ½ cup water (¾ cup for 4 servings) and cook, stirring occasionally, until softened, 2-4 minutes. Add reserved juice mixture and cook, stirring occasionally, until sauce has thickened, 1-2 minutes more. Turn off heat; stir in ½ tablespoon of butter , juice from one lime wedge, and as much orange zest as you like. (1 tablespoon butter and juice from two lime wedges for 4 servings.)

   butter: 1 tbsp
7. 7

   Fluff rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt and pepper if desired. Thinly slice pork crosswise. Divide rice and pork between plates. Top pork with glazed onion sauce. Spoon pineapple salsa over rice. Serve with any remaining lime wedges on the side.