Cuban-Spiced Rib-Eye Steak

🥘 Ingredients

• Cuban Spice Blend
  2 tsp
• black pepper
  1 pinch
• butter
  2 tbsp
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• grass-fed rib-eye steak
  2 steaks
• lime
  1
• onion
  1
• orange
  1
• pineapple
  2 c
• salt
  1 pinch
• water
  ½ cup
• white rice
  1 c

🍳 Cookware

• oven
• small bowl
• large skillet
• small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Cook white rice according to package directions. Meanwhile, drain pineapple , reserving the 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 the orange into the bowl with the reserved pineapple juice; set aside.

   white rice: 1 c, pineapple: 2 c, cilantro: 1 bunch, lime: 1, onion: 1, orange: 1
3. 

   3

   Pat grass-fed rib-eye steak dry with paper towels; season all over with half the Cuban Spice Blend . Heat cooking oil in a large skillet over medium-high heat. Sear steaks ⏱️ 4 minutes per side until desired doneness. Transfer to a plate to rest.

   grass-fed rib-eye steak: 2 steaks, Cuban Spice Blend: 2 tsp, cooking oil: 2 tbsp
4. 

   4

   In the same skillet, add butter and onion. Cook ⏱️ 5 minutes until softened. Stir in remaining Cuban Spice Blend. Add water and cook, stirring occasionally, ⏱️ 2 minutes . Add reserved juice mixture and cook, stirring occasionally, until sauce has thickened, ⏱️ 1 minutes more.

   butter: 2 tbsp, water: ½ cup
5. 

   5

   In a second small bowl , combine pineapple, half the cilantro, juice from 1 wedge of lime, salt , and black pepper . Taste and adjust seasoning with additional salt, black pepper, and lime juice as desired.

   salt: 1 pinch, black pepper: 1 pinch
6. 

   6

   Fluff cooked white rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt and black pepper if desired. Serve steaks topped with caramelized onions and sauce, alongside cilantro-lime rice and pineapple salsa.