Cuban Style Steak and Avocado Rice with Pineapple Chimichurri
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled steak served over fragrant rice with avocado and a bright pineapple-cilantro chimichurri. This South American-inspired dish balances smoky beef with tropical fruit and fresh herbs for a vibrant, satisfying dinner.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 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
- 2 pounds skirt steak, thinly sliced
- 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
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 2291mg
- Total sugar
- 15g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 656mg
- Calcium
- 122mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.