Cuban Style Steak and Avocado Rice with Pineapple Chimichurri.
Ingredients
- 1 1/4 cups fresh cilantro, chopped
- 1 cup diced pineapple
- 1 Fresno chile pepper, seeded + chopped
- 1 clove garlic, minced or grated
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- juice of 1 lime
- kosher salt and pepper
- 2 pounds skirt steak, thinly sliced
- 1/4 cup olive oil
- 8 cloves garlic, minced or grated
- 1/4 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
- 1/2 cup green olives
- 1 avocado, sliced
- steamed riced, for serving
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Instructions
- In a bowl, combine the pineapple, cilantro, fresno pepper, garlic, vinegar, olive oil, and lime juice. Keep stored in the fridge for up to 1 week.
- In a large ziplock bag, combine the steak, olive oil, garlic, oregano, cumin, bay leaves, lime juice, salt and pepper. Seal the bag and toss well to combine. Place in the fridge for 30 minutes or up to over night.
- Heat a large skillet over high heat. Add 2 tablespoons olive oil and the onions. Season with salt and pepper. Cook, stirring often until softened, about 5 minutes. Add the steak and cook 5-8 minutes or until cooked to your liking. Remove from the heat and stir in the olives.
- To serve, divide the rice among bowls and top with steak, chimichurri and avocado. enjoy!
Source
Original recipe: View Original
