Cuban-Style Steak

🥘 Ingredients

• black beans
  2 unit
• black pepper
• butter
  2 tbsp
• cooking oil
  16 tsp
• fajita spice blend
  4 tbsp
• garlic
  6 clove
• jasmine rice
  1.5 c
• long green pepper
  2
• onion (half the onion)
  2
• ranch steak
  20 oz
• salt (half teaspoon)
  4 tbsp
• sugar
  1/2 tbsp
• tomato
  2
• white wine vinegar
  3.333 tbsp

1. 

   1

   Wash and dry all produce. Peel and mince or grate garlic . Cut tomato into ¼-inch-thick wedges. Halve, peel, and thinly slice onion and finely dice the remaining onion meat. Core, deseed, and dice long green pepper into ¼-inch pieces.

   garlic: 6 clove, tomato: 2, onion: 2 (half the onion), long green pepper: 2
2. 

   2

   Heat a cooking oil in a small pot over medium-high heat. Add 1 tsp garlic and cook, stirring, until fragrant, ⏱️ 30-60 seconds . Stir in jasmine rice , 1¼ cups water, and salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   cooking oil: 4 tsp, jasmine rice: 1.5 c, salt: 4 tbsp (half teaspoon)
3. 

   3

   While rice cooks, combine in a medium bowl the tomato, sliced onion, white wine vinegar , sugar (½ teaspoon), ¼ teaspoon salt, and black pepper . Set aside, stirring occasionally, until glazed to use.

   white wine vinegar: 3.333 tbsp, sugar: 1/2 tbsp, black pepper
4. 

   4

   Heat a large drizzle of oil in a second small pot over medium-high heat. Add long green pepper , diced onion, ½ teaspoon fajita spice blend , ½ teaspoon salt , and black pepper . Cook, stirring occasionally, until vegetables are browned and slightly tender, ⏱️ 3-4 minutes . Stir in black beans and their liquid and ¼ teaspoon sugar. Cook, stirring occasionally, until warmed through and slightly reduced, ⏱️ 2-3 minutes . Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.

   long green pepper, fajita spice blend: 4 tbsp, salt, black pepper, black beans: 2 unit
5. 

   5

   While beans cook, pat ranch steak dry with paper towels. Season all over with the remaining Fajita Spice Blend, a big pinch of salt , and black pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked through, ⏱️ 4-6 minutes per side. If the beef begins to brown too quickly, reduce the heat to medium. Transfer to a cutting board and rest at least ⏱️ 5 minutes .

   ranch steak: 20 oz, salt, black pepper
6. 

   6

   Meanwhile, in a small microwave-safe bowl, combine the remaining garlic, cooking oil (2 TBSP for fewer), and ¼ teaspoon salt . Cover tightly with plastic wrap and microwave for ⏱️ 60 seconds . Then carefully uncover and stir.

   cooking oil: 4 tbsp, salt
7. 

   7

   Fluff the rice with a fork; stir in butter (1 TBSP for fewer servings). Slice the steak crosswise. Divide the rice, beans, and tomato salad (draining first person) between plates in separate sections. Top rice with steak and drizzle with garlic oil. Serve.

   butter: 2 tbsp