Cuban-Style Bavette Steak with Pineapple Mojo Sauce and Cilantro Rice

This Cuban-inspired steak dinner brings bold, bright flavors to your table. A juicy bavette steak is seasoned with a warm Cuban spice blend and pan-seared to perfection, then topped with a luscious pineapple mojo sauce that’s both sweet and tangy. The sauce, made with pineapple juice, garlic and a touch of butter, perfectly complements the rich beef.

On the side, you’ll enjoy a refreshing pineapple-cucumber salad with red onion and lime, plus fluffy cilantro rice to soak up every last drop of mojo. It’s a complete meal that feels like a tropical escape-ready in under an hour.

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Ingredients

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cuban Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView 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

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the pineapple over a small bowl to collect the juice; set juice aside. Trim and dice the cucumber into ¼-inch pieces. Halve and peel the onion. Dice one-quarter of the onion (half for 4 servings) into ¼-inch pieces; thinly slice another one-quarter (remaining for 4). Roughly chop the cilantro. Quarter the lime.
2. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a medium bowl, combine the drained pineapple, diced cucumber, diced onion, half the cilantro, half the garlic powder, 1 tablespoon olive oil (2 for 4), ½ teaspoon sugar (1 for 4) and juice from half the lime. Season with salt and pepper. Refrigerate until serving.
4. Pat the steak dry with paper towels. Season all over with half the Cuban Spice Blend, salt and pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked through, 4-6 minutes per side. Reduce heat if browning too quickly. Transfer to a cutting board to rest; wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced onion and cook, stirring, until softened, 2-4 minutes. Add the reserved pineapple juice, remaining Cuban Spice Blend, remaining garlic powder and 1 teaspoon sugar (2 for 4). Cook, stirring, until liquid reduces, 1-2 minutes. Add ¼ cup water (½ cup for 4) and cook until sauce thickens, 1-2 minutes. Remove from heat; stir in 2 tablespoons butter (4 for 4) until melted. Squeeze in juice from one lime wedge (two for 4). Season with salt and pepper. Add more water a splash at a time if needed.
6. Slice the steak against the grain. Fluff the rice with a fork and stir in the remaining cilantro. Divide the rice, steak and salad among shallow bowls. Drizzle the steak and rice with the mojo sauce. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

What can I use instead of Cuban Spice Blend?

Mix together 1 teaspoon each of ground cumin, dried oregano and garlic powder, plus ½ teaspoon smoked paprika.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.