Cuban-Style Steak
plus Rice & Beans, Garlic Oil & Tomato Salad
This Hispanic Heritage Month, give your pork chops a Cuban-inspired twist! You'll start with spiced pork chops that are pan-seared to juicy perfection, and you'll plate them beside buttery rice, garlicky black beans, and a juicy tomato salad. A drizzle of homemade garlic oil provides a final flourish to our spin on classic chuletas.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
5 teaspoon
White Wine Vinegar
10 ounce
Ranch Steak
1 unit
Long Green Pepper
3 clove
Garlic
2 tablespoon
Fajita Spice Blend
1 unit
Black Beans
1 unit
Tomato
¾ cup
Jasmine Rice
Not included in your delivery
6 teaspoon (tsp)
Salt
¾ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Peel and mince or grate garlic. Cut tomato into ¼-inch-thick wedges. Have, peel, and thinly slice half the onion; finely dice remaining onion. Core, deseed, and dice green pepper into ¼-inch pieces.
Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tsp garlic (2 tsp for 4 servings) and cook, stirring, until fragrant, 30-60 seconds.
Stir in rice, 1¼ cups water, and ½ tsp salt (2¼ cups water and 1 tsp salt for 4). 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, in a medium bowl, combine tomato, sliced onion, vinegar, ½ tsp sugar, ¼ tsp salt, and pepper (1 tsp sugar and ½ tsp salt for 4 servings). Set aside, stirring occasionally, until ready to serve.
Heat a large drizzle of oil in a second small pot over medium-high heat. Add green pepper, diced onion, ½ tsp Fajita Spice Blend, ½ tsp salt, and pepper (1 tsp Fajita Spice Blend and 1 tsp salt for 4 servings). Cook, stirring occasionally, until veggies are browned and slightly tender, 3-4 minutes.
Stir in beans and their liquid and ¼ tsp sugar (½ tsp for 4). Cook, stirring occasionally, until warmed through and slightly reduced, 2-3 minutes.
Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.
While beans cook, pat pork* dry with paper towels. Season all over with remaining Fajita Spice Blend, a big pinch of salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If the pork begins to brown too quickly, reduce heat to medium.
Transfer to a cutting board and let rest for at least 5 minutes.
Meanwhile, in a small microwave-safe bowl, combine remaining garlic, 2 TBSP oil, and ¼ tsp salt (4 TBSP oil and ½ tsp salt for 4 servings). Cover tightly with plastic wrap and microwave for 60 seconds. Carefully uncover and stir.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
Slice pork crosswise.
Divide rice, beans, and tomato salad (draining first) between plates in separate sections. Top rice with pork and drizzle with garlic oil. Serve.
