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

Bring the vibrant flavors of Cuba to your dinner table with this bavette steak recipe. The star of the show is a luscious pineapple mojo sauce, made with pineapple juice, Cuban spices and a touch of butter for richness. Paired with a cool and crunchy pineapple-cucumber salad and fragrant cilantro rice, this meal is a perfect balance of savory, sweet and tangy.

Bavette steak, also known as flap steak, is a flavorful cut that cooks quickly and stays tender when sliced against the grain. The mojo sauce, inspired by the classic garlicky citrus marinade, gets a tropical twist from pineapple juice. This dish is easy enough for a weeknight but impressive enough for company. Serve it with a side of rice and salad for a complete, satisfying meal.

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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

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the pineapple over a small bowl, reserving the juice. Trim and dice the cucumber into ¼-inch pieces. Halve and peel the onion. Dice one-quarter of the onion into ¼-inch pieces; thinly slice another one-quarter. 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 to a low simmer. Cook until the rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While the 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, ½ teaspoon sugar and juice from half the lime (for 4 servings: 2 tablespoons olive oil and 1 teaspoon sugar). Season with salt and pepper. Refrigerate until ready to serve.
4. Pat the steak dry with paper towels and season all over with half the Cuban spice blend, salt and pepper. Heat a large drizzle of 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 occasionally, until softened, 2-4 minutes. Add the reserved pineapple juice, remaining Cuban spice blend, remaining garlic powder and 1 teaspoon sugar (2 teaspoons for 4 servings); cook, stirring, until the liquid reduces, 1-2 minutes. Add ¼ cup water (½ cup for 4 servings); cook, stirring, until the sauce thickens, 1-2 minutes. Remove from heat; stir in the butter until melted. Add juice from one lime wedge (two wedges for 4 servings). Taste and season with salt and pepper. If needed, add more water a splash at a time until saucy.
6. Slice the steak crosswise. Fluff the rice with a fork; stir in the remaining cilantro. Divide the rice, steak and salad between shallow bowls. Drizzle the steak and rice with the mojo sauce. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I make the Cuban spice blend at home?

Combine 1 teaspoon each of ground cumin, dried oregano and garlic powder, plus ½ teaspoon each of smoked paprika and salt. Adjust to taste.

Can I make this dish dairy-free?

Yes, substitute the butter with a dairy-free alternative or use olive oil for the sauce.