Cuban style steak and avocado rice with pineapple chimichurri…more bowl food.
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!
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!
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.
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
- 1 1/4 cups fresh cilantro, chopped
- 1 cup diced pineapple
- 1 Fresno chile pepper, seeded + chopped
- 1 clove garlic, minced or grated
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- juice of 1 lime
- kosher salt and pepper
Cuban Style Steak
- 2 pounds skirt steak, thinly sliced
- 1/4 cup olive oil
- 8 cloves garlic, minced or grated
- 1/4 cup fresh oregano, chopped
- 2 teaspoons cumin
- 2 dried bay leaves
- juice from 2 limes
- 1 teaspoon kosher salt and pepper
- 2 sweet onions, thinly sliced
- 1/2 cup green olives
- 1 avocado, sliced
- steamed riced, for serving
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!
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! 🙂