Cuban-Spiced Grass-Fed Rib-Eye Steak
with Pineapple Salsa & Cilantro-Lime Rice
- Milk
A citrusy blend of Cuban-style spices—featuring garlic, orange, paprika, and jalapeño—is just the thing to brighten up savory seared pork and tender, sweet caramelized onion. To complete the meal, serve the pork alongside fluffy cilantro-lime rice, plus a lime-infused pineapple salsa that gives the dish a bright, fresh finish.
Ingredients
1 unit
Onion
¾ cup
White Rice
16 ounce
Grass-Fed Rib-Eye Steak
1 unit
Lime
1 unit
Orange
¼ ounce
Cilantro
4 ounce
Pineapple
Not included in your delivery
2 tablespoon
Cuban Spice Blend
3 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
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.
Keep covered off heat until ready to serve.
While rice cooks, drain pineapple, reserving 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 orange into bowl with reserved pineapple juice; set aside for use in Step 5.
Pat pork* dry with paper towels; season all over with half the Cuban Spice Blend (you'll use the rest later).
Heat a drizzle of oil in a large pan over medium heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
Turn off heat; transfer pork to a baking sheet and roast on middle rack until cooked through, 10-12 minutes. Wipe out pan.
Transfer to a cutting board to rest at least 5 minutes.
While pork roasts, in a second small bowl, combine pineapple, half the cilantro, juice from one lime wedge (two wedges for 4 servings), salt, and pepper. Taste and season with additional salt, pepper, and lime juice as desired.
Heat a large drizzle of oil in pan used for pork over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned and beginning to soften, 4-6 minutes.
To pan with onion, stir in remaining Cuban Spice Blend. Add ½ cup water (¾ cup for 4 servings) and cook, stirring occasionally, until softened, 2-4 minutes. Add reserved juice mixture and cook, stirring occasionally, until sauce has thickened, 1-2 minutes more.
Turn off heat; stir in ½ TBSP butter, juice from one lime wedge, and as much orange zest as you like (1 TBSP butter and juice from two lime wedges for 4).
Fluff rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt and pepper if desired.
Thinly slice pork crosswise.
Divide rice and pork between plates. Top pork with glazed onion sauce. Spoon pineapple salsa over rice. Serve with any remaining lime wedges on the side.
