Cuban-Spiced Ranch Steak with Pineapple Salsa and Cilantro-Lime Rice

This Cuban-spiced steak brings together bold flavors of garlic, orange, paprika and jalapeño to create a mouthwatering crust on tender ranch steak. Paired with a sweet and tangy pineapple salsa, citrus-glazed onions and fluffy cilantro-lime rice, this dish is a vibrant and satisfying meal that’s perfect for any night of the week.

The combination of savory steak, caramelized onions and fresh salsa creates a balance of flavors that will transport your taste buds to the Caribbean. Best of all, it comes together in under an hour with simple ingredients.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cuban Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the middle. In a small pot, combine the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, about 15-20 minutes. Keep covered off the heat until ready to serve.
2. While the rice cooks, drain the pineapple and reserve the juice in a small bowl. Roughly chop the cilantro. Zest the lime and cut it into quarters. Halve, peel and thinly slice the onion. Zest the orange, then halve it and squeeze the juice into the bowl with the reserved pineapple juice. Set aside for later.
3. Pat the ranch steak dry with paper towels and season all over with half of the Cuban spice blend. Heat a drizzle of oil in a large pan over medium heat. Add the steak and sear, turning occasionally, until browned all over, about 4-8 minutes. Transfer the steak to a baking sheet and roast in the oven until cooked through, 10-12 minutes. Wipe out the pan. Let the steak rest on a cutting board for at least 5 minutes before slicing.
4. While the steak roasts, make the salsa: In a small bowl, combine the drained pineapple, half of the cilantro, juice from one lime wedge, salt and pepper. Taste and adjust seasoning with more salt, pepper or lime juice as desired. Heat a large drizzle of oil in the pan used for the steak over medium-high heat. Add the sliced onion and cook, stirring occasionally, until lightly browned and beginning to soften, about 4-6 minutes.
5. Add the remaining Cuban spice blend to the pan with the onion and stir. Pour in ½ cup water and cook, stirring occasionally, until the onion is softened, 2-4 minutes. Add the reserved orange-pineapple juice mixture and cook, stirring, until the sauce thickens, 1-2 minutes. Turn off the heat and stir in ½ tablespoon butter, juice from one lime wedge and as much orange zest as you like.
6. Fluff the cooked rice with a fork and stir in the lime zest and remaining cilantro. Season with salt and pepper if desired. Thinly slice the rested steak crosswise. Divide the rice and steak between plates. Top the steak with the glazed onion sauce and spoon the pineapple salsa over the rice. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with flank steak, sirloin or skirt steak. Adjust cooking time as needed.

What can I use instead of Cuban spice blend?

You can make your own blend with garlic powder, cumin, oregano, paprika and a pinch of cayenne.

How do I store leftovers?

Store the steak, rice and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.