Caribbean-Inspired Rib-Eye Bistec Encebollado
Enjoy a multi-dish culinary tour of a new destination!
- Eggs
- Milk
- Wheat
This month, experience Hispanic culture through bold recipes on the menu for a limited time. Inspired by the flavors of the Caribbean, this feast features flavorful seared rib-eye steak smothered in a rich tomato-onion sauce alongside fluffy white rice. Crispy, golden sorullos—savory corn fritters made from polenta dough—come with a tangy pink mayo-ketchup sauce for dipping. A vibrant chimichurri, 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
16 ounce
Grass-Fed Rib-Eye 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
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
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Drain any excess liquid from polenta; transfer to a large bowl. Using your hands, crumble until it resembles coarse crumbs.
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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.
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Set dough aside to rest for 10 minutes.
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While dough rests, halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
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In a small bowl, combine ketchup and half the mayonnaise. Set aside until ready to serve.
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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 heat to low. Cook until rice is tender, 15-20 minutes.
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Keep covered off heat until ready to serve.
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While rice cooks, pat steak* dry with paper towels; season all over with salt and pepper.
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Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak; sear until browned, 2-3 minutes per side. (Steak will not be cooked through at this point.)
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Remove from heat. Transfer to a baking sheet. Roast on top rack until cooked to desired doneness, 8-12 minutes. Wipe out pan.
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Once steak is done, transfer to a cutting board; cover with foil to rest.
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Shape rested dough into 8-10 logs (16-18 for 4 servings), about 3 inches long (use about 2 TBSP dough for each log).
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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.
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Turn off heat. Transfer to a paper-towel-lined plate; season with salt. Wipe out pan.
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Heat a drizzle of oil in same pan over medium heat. Add onion and cook, stirring, until lightly browned and softened, 6-8 minutes.
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Add tomato paste; cook, stirring, until brick red in color, about 30 seconds.
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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.
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Meanwhile, in a second large bowl, combine chimichurri, remaining mayonnaise, a drizzle of olive oil, salt, and pepper.
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Add bell pepper and coleslaw mix; toss to combine.
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Fluff rice with a fork.
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Thinly slice steak against the grain.
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Divide steak and rice between plates; spoon onion sauce over steak. Serve with slaw, sorullos, and pink sauce on the side for dipping.
