Cuban-Style Steak
plus Rice & Beans, Garlic Oil & Tomato Salad
- Milk
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.
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
¾ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
6 teaspoon (tsp)
Salt
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's flavors, especially the garlic oil and pickled tomato-onion salad. Some found it too salty; others wanted more spice.
- Ease of prep: A few noted slightly more dishes than usual, but most found it straightforward to prepare.
- Suggestions: Consider adding your own Adobo seasoning for a more authentic Cuban flavor. Use less Fajita spice blend if you prefer milder seasoning.
- Portions: Some felt the protein portion was small for four people. Consider supplementing with extra beans or rice if needed.
- Garlic oil: Heat the garlic oil in the rice pot for extra flavor, or microwave for less time to avoid burning. 🧄
Reviews from our home cooks
Absolutely loved this! The pickled tomatoes and onions and the garlic oil were such great parts of this dish.
I heated up the garlic oil in the pot used for the rice and reserved a small portion to use in the rice.
Everything tasted great, loved the beans and the salad. I only wish I used half the seasoning on the chicken, but it was still good.
Just made this tonight. Slightly more dishes needed than the others but wow! I want to order that again!
I think this recipe was perfection, wouldn't change anything. The portions were also PERFECT!
The Sazon seasoning you sent did not include any ingredients or nutrition information. I followed your instructions, oblivious to the fact that it had 1320 mg of sodium. And you further told me to add salt to the chicken! You either should include the salt free version or let us know that it is extremely salty so we can judge how much of it to use (and know not to add salt). Shame on you for not providing necessary health information! That said, other than the chicken being way too salty, the meal was quite tasty. I was able to mitigate the salt by eating only a tiny amount of chicken and mixing it with the beans and salad.
Onion was too big! Garlic in the oil overcooked in 60 secs and was too crisp/burnt to use so I redid with water packed canned garlic for less time.
This wasn't cuban style to me. It has fajita seasoning, which isn't cuban. I added my own Adobo Seasoning.
Again - a winner. One of our onions was spoiled in the center, but we made due with just one.
Portion of the protein is shrinking. Not enough to feed a family of four
