Bavette Bistec Encebollado & Crispy Sorullos
Enjoy a multi-dish culinary tour of a new destination!
- Eggs
- Milk
- Wheat
This Puerto Rican–style feast features flavorful seared rib-eye steak smothered in a rich tomato-onion sauce alongside fluffy white rice. Crispy golden sorullos—addictive corn fritters made from polenta dough—come with a tangy pink ketchup mayo sauce for dipping. A vibrant cilantro, pepper, and cabbage slaw adds fresh crunch to balance the hearty flavors.
Ingredients
1 unit
Green Bell Pepper
1 unit
Tomato Paste
1 unit
Onion
1 unit
Precooked Polenta
10 ounce
Bavette Steak
1 unit
Beef Stock Concentrate
2 unit
Ketchup
4 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
8 ounce
Coleslaw Mix
2 ounce
Chimichurri
¾ cup
White Rice
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
½ tablespoon
Cuban Spice Blend
1 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Drain any excess liquid from polenta; transfer to a large bowl. Using your hands, crumble until it resembles coarse crumbs.
Add flour, Monterey Jack, 2 TBSP water, and ¼ tsp salt (4 TBSP water and ½ tsp salt for 4 servings). Using your hands, mash until flour and cheese are thoroughly incorporated, 30-60 seconds.
Set dough aside to rest for 10 minutes.
While dough rests, halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
In a small bowl, combine ketchup and half the mayonnaise. Set pink sauce aside until ready to serve.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of 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.
While rice cooks, pat steak* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and sear until browned, 2-3 minutes per side. (Steak will not be cooked through at this point.)
Transfer steak to a baking sheet. Roast on top rack until cooked to desired doneness, 8-12 minutes. Wipe out pan.
Once steak is done, transfer to a cutting board and cover with foil to rest.
Shape rested dough into 8-10 logs (16-18 for 4 servings), about 3 inches long (use about 2 TBSP dough for each log).
Heat a ⅓-inch layer of oil in pan used for steak over medium-high heat. Once hot enough that a pinch of polenta sizzles when added to the pan, add sorullos in a single layer (for 4, cook in batches). Cook, turning occasionally, until golden brown, 4-5 minutes. (TIP: If browning too quickly, reduce heat to medium.) Turn off heat. Transfer to a paper towel-lined plate; season with salt. Wipe out pan.
Turn off heat. Transfer to a paper towel-lined plate; season with salt. Wipe out pan.
Heat a drizzle of oil in same pan over medium heat. Add onion and cook, stirring, until lightly browned and softened, 6-8 minutes.
Add tomato paste and cook, stirring, until brick red in color, about 30 seconds.
Add ¾ cup water, stock concentrate, and half the Cuban Spice Blend (1½ cups water and all the Cuban Spice Blend for 4 servings). Cook until sauce has thickened, 1-2 minutes. TIP: If sauce seems too thick, add a splash of water.
In a second large bowl, combine chimichurri, remaining mayonnaise, a drizzle of olive oil, salt, and pepper.
Add bell pepper and coleslaw mix; toss to combine.
Fluff rice with a fork.
Thinly slice steak against the grain.
Divide steak and rice between plates; spoon onion sauce over steak. Serve with slaw, sorullos, and pink sauce for dipping on the side.
