Cuban-Style Steak

🥘 Ingredients

• black beans
  1 unit
• black pepper
  to taste
• butter
  1 tbsp
• cooking oil
  3 tbsp
• fajita spice blend
  ½ tsp
• garlic
  1 tsp, 3 cloves
• jasmine rice
  ½ cup
• long green pepper
  1
• onion
  1
• ranch steak
  2 pieces
• salt
  ¼ tsp
• sugar
  ½ tsp
• tomato
  1
• white wine vinegar
  1 tbsp

🍳 Cookware

• small pot
• medium bowl
• small pot
• bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Heat a cooking oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, ⏱️ 45 seconds .

   cooking oil: 1 tbsp, garlic: 1 tsp
3. 

   3

   While rice cooks, in a medium bowl , combine tomato , sliced onion , white wine vinegar , sugar , salt , and black pepper . Set aside, stirring occasionally, until ready to serve.

   tomato: 1, onion: 1, white wine vinegar: 1 tbsp, sugar: ½ tsp, salt: ¼ tsp, black pepper: to taste
4. 

   4

   Heat a cooking oil in a second small pot over medium-high heat. Add long green pepper , diced onion, fajita spice blend , salt, and black pepper. Cook, stirring occasionally, until veggies are browned and slightly tender, ⏱️ 4 minutes . Stir in black beans and cook until heated through ⏱️ 2 minutes .

   cooking oil: 2 tbsp, long green pepper: 1, fajita spice blend: ½ tsp, black beans: 1 unit
5. 

   5

   While beans cook, pat ranch steak dry with paper towels. Season all over with remaining fajita spice blend, a big pinch of salt, and black pepper.

   ranch steak: 2 pieces
6. 

   6

   Meanwhile, in a small microwave-safe bowl , combine remaining garlic , cooking oil, and salt. Cover tightly with plastic wrap and microwave for ⏱️ 60 seconds . Carefully uncover and stir.

   garlic: 3 cloves
7. 

   7

   Fluff jasmine rice with a fork; stir in butter .

   jasmine rice: ½ cup, butter: 1 tbsp