Tired of complicated dinners that keep you in the kitchen for hours? This sheet pan Cuban steak recipe is the perfect answer to busy weeknights or when you crave bold flavors without the hassle.
It’s an easy way to bring vibrant, Cuban-inspired food to your table while minimizing prep and cleanup.
This Easy Recipe Is Perfect for Your Weeknight Dinners
Sheet pan meals are beloved for their simplicity, and this recipe is no exception. With just one pan, you can cook your juicy Cuban steak and roasted vegetables to perfection.
The marinade, featuring fresh citrus, oregano, and a touch of cumin, infuses the meat with an irresistible tangy flavor. Roasted potatoes and peppers make this dish both hearty and colorful, while the avocado chimichurri elevates it with a creamy, herby twist.
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For busy home cooks, this is one of the easiest ways to enjoy restaurant-quality food without the effort. Plus, the whole recipe is ready in under 90 minutes, including prep time.
Tips for Making It Your Own
Customizing this recipe is simple. Here are some ideas to suit your preferences or dietary needs:
- Make it gluten-free: The recipe is naturally gluten-free as written. Just double-check your spices to ensure no additives contain gluten.
- Spice it up: Add extra Fresno peppers to the chimichurri or sprinkle red pepper flakes on the steak for a bolder kick.
- Switch the protein: Try this recipe with chicken, shrimp, or even tofu for a unique twist.
- Add more veggies: Include zucchini, mushrooms, or asparagus for an even more vibrant plate.
This easy recipe is adaptable and can be tailored to your taste or what you have on hand, making it a versatile addition to your dinner rotation.
The Star of the Dish: Avocado Chimichurri
The creamy avocado chimichurri is what sets this Cuban steak apart from other sheet pan meals. A traditional chimichurri gets a tropical twist here with diced mango and avocado, giving it a fresh, sweet, and tangy flavor profile.
This topping is so versatile that it can double as a dip for tortilla chips or a sauce for seafood, making it a must-have recipe in your kitchen repertoire.
Pairing this chimichurri with the zesty, marinated steak creates a combination that’s sure to please even the pickiest eaters.
Why You’ll Love This Simple Recipe
There are plenty of reasons why this dish deserves a spot in your weekly meal plan:
- Quick and easy: Minimal effort for maximum flavor. Prep the steak, chop some veggies, and let the oven do the work.
- Family-friendly: The bold but balanced flavors are perfect for adults and kids alike.
- Budget-friendly: Using skirt steak keeps costs down without sacrificing taste.
- Meal-prep approved: Make extras and enjoy delicious leftovers throughout the week.
This recipe is a foolproof way to turn an ordinary dinner into something special. It’s a celebration of Cuban flavors brought together in a way that’s easy enough for anyone to master.
Serving Suggestions
To complete the meal, serve your Cuban steak with warm crusty bread, a side salad with a tangy vinaigrette, or a simple rice pilaf. For drinks, a mojito or sparkling water with lime will perfectly complement the citrusy flavors of the dish.
Whether you’re hosting a gathering or enjoying a quiet dinner, this sheet pan Cuban steak recipe delivers bold, irresistible flavors with minimal effort. It’s easy, satisfying, and sure to become a new favorite in your recipe collection.
Ready to try this vibrant and easy recipe? Get cooking and enjoy the rich, zesty taste of this Cuban-inspired dish tonight!
Easy Sheet Pan Cuban Steak with Avocado Chimichurri
Equipment
- Rimmed baking sheet
Ingredients
Cuban Steak:
- 2 pounds skirt steak
- 4 tablespoons extra-virgin olive oil
- Juice of 1 lime
- Juice of 1 orange
- 3 garlic cloves minced
- ¼ cup fresh oregano chopped
- 2 bay leaves
- 1 teaspoon ground cumin
- ½ teaspoon ground cayenne pepper
- Kosher salt and freshly ground black pepper
Vegetables:
- 2 russet potatoes cut into ¼-inch cubes
- 1 large yellow onion sliced
- 1 red or orange bell pepper sliced
Avocado Chimichurri:
- 1 cup fresh cilantro chopped
- 1 mango peeled and diced
- 1 red Fresno pepper seeded and chopped
- ¼ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- Juice of 1 lime
- 1 avocado diced
Instructions
- Marinate the Steak: In a large resealable bag, mix together the skirt steak, 3 tablespoons of olive oil, lime juice, orange juice, minced garlic, chopped oregano, bay leaves, ground cumin, cayenne pepper, and a pinch of salt and pepper. Seal the bag tightly and shake to ensure the marinade fully coats the steak. Let it marinate in the refrigerator for at least 30 minutes or overnight for deeper flavor.
- Preheat the Oven: Set your oven to 450°F and position the rack in the upper third of the oven to prepare for roasting.
- Prepare the Vegetables: On a large baking sheet, combine the cubed potatoes, sliced onion, and bell pepper with the remaining 1 tablespoon of olive oil. Add a generous pinch of salt and pepper, tossing to coat everything evenly. Spread the vegetables out in a single layer and roast for approximately 20 minutes, or until they begin to turn golden.
- Cook the Steak: Once the vegetables are partially cooked, remove the steak from the marinade, allowing any excess liquid to drip off, and discard the marinade. Push the roasted vegetables to the edges of the baking sheet to make room for the steak. Place the steak in the center of the baking sheet and return it to the oven. Switch to the broil setting and cook for 5 minutes. Flip the steak, stir the vegetables, and broil for an additional 6 minutes, or until the steak reaches your preferred level of doneness. Let the steak rest for 5 to 10 minutes before slicing.
- Prepare the Chimichurri: In a medium-sized bowl, combine the chopped cilantro, diced mango, Fresno pepper, red wine vinegar, olive oil, and lime juice. Stir the mixture well, then gently fold in the diced avocado, being careful not to mash it.
- Serve and Enjoy: Slice the steak against the grain into thin strips. Serve it alongside the roasted vegetables, topped generously with the avocado chimichurri. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Notes
- Substitute flank steak if skirt steak is unavailable.
- Use leftover chimichurri as a dip or sauce for other proteins like grilled chicken or seafood.
- Customize the heat level by adjusting the amount of Fresno pepper.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.