Easy Sheet Pan Cuban Steak with Avocado Chimichurri
This easy sheet pan recipe combines the zesty flavors of citrus-marinated Cuban steak with the creamy freshness of avocado chimichurri. It's a simple yet vibrant dish perfect for a satisfying meal, featuring tender skirt steak, roasted vegetables, and a refreshing mango-chimichurri topping.
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.
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