Cubed Beef Steaks With Onions and Pepitas Over Rice and Plantains

By samara72

Ingredients

• Cubed Beef Steaks With Onions and Pepitas
• 1 1/2 lb cubed beef steaks
• 2 teaspoons Baja citrus marinade mix, divided
• 2 tablespoons flour
• 2 tablespoons extra-virgin olive oil
• 5 oz fresh pre-sliced onions (2 cups)
• 1/4 cup pepitas (shelled, roasted pumpkin seeds)
• Rice and Plantains
• 1/4 cup water
• 1/4 cup sofrito (Spanish cooking sauce)
• 2 tablespoons sliced green olives
• 1 (5-gr) packet sazón with azafrán seasoning
• 2 (8.8-oz) pouches pre-cooked long grain rice
• 1 (11-oz) package frozen ripe plantains

Preparation

Step 1

Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of steaks with 1 teaspoon marinade mix, then coat with flour. Place oil in pan, then add steaks; cook 2–3 minutes on each side or until no pink remains. Transfer meat to serving platter; cover to keep warm.
Place onions and remaining 1 teaspoon marinade mix in pan; cook 1–2 minutes or until onions begin to soften. Add pepitas; cook 30 more seconds. Top steaks with onion mixture and serve over rice and plantains.


Combine water, sofrito, olives, and sazón in medium saucepan on medium-low. Squeeze rice pouch to break rice apart, then stir in rice and cover; cook and stir 6–8 minutes or until hot.
Remove packaging from plantains; microwave on HIGH 3–3 1/2 minutes or until hot. Stir into rice and serve.