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Cuban style steak and avocado rice with pineapple chimichurri…more bowl food.

Cuban Style Steak and Avocado Rice with Pineapple Chimichurri | @hbharvest

Typical right?

You know I love my bowl recipes. Maybe my next cookbook (I mean if there is a next cookbook…who knows, but fingers crossed) should include all bowl foods. I have no doubt that I can come up with one hundred and fifty solid bowl food recipes. I think they’re my favorite. I am not really sure why, but I just love them. I think maybe it’s the fact that I love bowls in general, especially the pasta style bowls (hmmm, wonder why?) or maybe it’s the fact that I have an excuse to serve everything with an avocado because it seems that everything in a bowl needs to be topped with an avocado.

Yup, the avocado thing, that’s probably it. I am semi obsessed with them these days and probably have one a day. My favorite is avocado + flaky sea salt + quinoa. Three ingredients, so simple, so good.

Anyway, seeing as my family loves steak, I have been wanting to come up with a fun and different, but still easy, weeknight steak recipe, and this Cuban inspired steak is perfect. Meaning my family loved it, onions and all, YESSS!

Cuban Style Steak and Avocado Rice with Pineapple Chimichurri | @hbharvest

As you guys know, when I feed my family, I have some picky eaters. They really just want steak and rice, chicken and rice or tacos, the simpler and blander the better. Seriously.

Me being me, I’m always trying to get them to branch out a bit from their norm. Not going to lie, my mom went nowhere near this steak due to the onions, but my dad and brother loved it. My dad will eat anything, but my brother is pretty picky. That being said, he has found a new love for caramelized onions, so this steak ended up being right up is alley, but ahh, he totally did not touch the avocado or the chimichurri cause he’s freaking outta his mind. Just sayin’.

BUT the steak was a hit, so I guess I’ll take that!

Cuban Style Steak and Avocado Rice with Pineapple Chimichurri | @hbharvest

I wanted to keep things simple as can be, so I marinated the steak in a little olive oil, garlic, oregano, cumin, and lime juice. From there you cook up some onions, toss in the steak, some olives and done. Simple, but really, really good.

My favorite part is the pineapple chimichurri. I was inspired by my recent mango chimichurri to try out a pineapple version and since pineapple is very cuban, I went for it…so. so. so good. I love the sweet and savory combo and pineapple is always such a nice paring with steak. Trust me.

Add the avocado and you have the perfect meal…swap brown rice for white, and this dish will be even healthier. Cool. Cool.

Cuban Style Steak and Avocado Rice with Pineapple Chimichurri | @hbharvest

Also, I feel like I should mention that while the ingredients list in this recipe is kind of longer, it’s actually super easy to make. My guess is that you have most of the ingredients on hand. You’ll probably just need to purchase the steak and pineapple. I personally always have pineapple on hand, cause it’s another one of my food obsessions, but I realize I’m not like most…

The rest of the ingredients are herbs, olive oil and garlic, so pantry staples, right? Hoping so because it has the potential to be the perfect Thursday night dinner. For real.

And guys, speaking of Thursday, is anyone so ready for this long weekend ahead?? I totally am. It’s been a bit of a long week and I’m ready for a little weekend refresh. Anyone with me? Thinking breakfast in bed and a little Netflix binge watching ?

Cuban Style Steak and Avocado Rice with Pineapple Chimichurri | @hbharvest

Cuban Style Steak and Avocado Rice with Pineapple Chimichurri

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Calories Per Serving: 1104 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Pineapple Chimichurri

Cuban Style Steak


Pineapple Chimichurri

  • In a bowl, combine the pineapple, cilantro, fresno pepper, garlic, vinegar, olive oil, and lime juice. Keep stored in the fridge for up to 1 week.

Cuban Style Steak

  • In a large ziplock bag, combine the steak, olive oil, garlic, oregano, cumin, bay leaves, lime juice, salt and pepper. Seal the bag and toss well to combine. Place in the fridge for 30 minutes or up to over night. 
  • Heat a large skillet over high heat. Add 2 tablespoons olive oil and the onions. Season with salt and pepper. Cook, stirring often until softened, about 5 minutes. Add the steak and cook 5-8 minutes or until cooked to your liking. Remove from the heat and stir in the olives. 
  • To serve, divide the rice among bowls and top with steak, chimichurri and avocado. enjoy!
View Recipe Comments

Cuban Style Steak and Avocado Rice with Pineapple Chimichurri | @hbharvest

First though, steak and rice to push us through till Fri-DAYYYYYY!

ps. what are you guys binge watching these days? I need ideas, let me know all of your current favorites! 🙂

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  1. 5 stars
    Made tonight and it was delicious! Only change: I grilled the meat. Still did olives and onions in cast iron on stovetop. Pineapple and cilantro chimicurri is a must! Avocado to! Could eat once a week!

    1. Hi! I am not sure how the steak would cook up as I have not tried it, so unfortunately, I cannot say. I think it’s worth trying if you are willing to test it out. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  2. My husband and I have been LOVING all the recipes on this site. I just found your amazing blog and have cooked so many of these delicious meals the last few weeks. My husband loves Cuban flavors, but likes steak well done. Do you think I could cook the steak in a slow cooker so it would be well done but tender? Any suggestions how to go about it without compromising flavor?

    1. hey Rose! Thank you so much, so glad you are enjoying the recipes! 🙂 I think cooking in the slow cooker will be great! I would just add all the ingredients to the slow cooker and cook for 6-7 hours on low. I think that will be great! Let me know if you have questions!

  3. I’m planning to make this tonight. I have so far made 3 of your recipes and I have to say, you have got talent! I made the sage and brown butter mashed potatoes, which has now reopened my mind to mashed potatoes in general. I also made the goat cheese and mushroom pasta last night and WOW! I had my reservations, but I should have known it would have been delicious. Now I’m excited about this recipe! Thank you for posting these amazing recipes! You’re an inspiration in the kitchen and my new favorite food blog!

  4. Such a wonderful recipe! I made one change and highly recommend trying it: make coconut rice instead of white rice to go with the steak. The combination of the sweet coconut rice and the salty steak and olives is SO GOOD.

  5. This was super fun and full of awesome flavors. However, the steak was extremely tough and not that easy to chew. Any suggestions for the future?

    1. Hi! So happy you enjoyed this! When steak is tough it typically means it’s not the best cut of meat or it is overcooked. did you marinate the steak long? Marinating overnight can help to tenderize the meat. Let me know if you have other questions. Thanks!

  6. Question: how much soy sauce should I be adding to the chimichurri? It’s listed in the directions but not in the ingredient list. Just marinating the steak – can’t wait to eat this!! Thanks in advance 🙂