SHEET PAN CUBAN STEAK WITH AVOCADO CHIMICHURRI

Ingredients

CUBAN STEAK

2 pounds skirt steak

4 tablespoons extra-virgin olive oil

Juice of 1 lime

Juice of 1 orange

3 garlic cloves

¼ cup chopped fresh oregano

2 bay leaves

AVOCADO CHIMICHURRI

1 cup fresh cilantro, chopped

1 mango, peeled and diced

1 red Fresno pepper, seeded and chopped

1 teaspoon ground cumin

½ teaspoon ground cayenne pepper

Kosher salt and freshly ground pepper

2 russet potatoes, cut into ¼-inch cubes

1 large yellow onion, sliced

1 red or orange bell pepper, sliced

¼ cup red wine vinegar

¼ cup extra-virgin olive oil

Juice of 1 lime

1 avocado, diced

Directions

1. Make the steak. In a large zip-top bag, combine the steak, 3 tablespoons of the olive oil, the lime juice, orange juice, garlic, oregano, bay leaves, cumin, cayenne, and a pinch each of salt and pepper. Seal the bag and turn to combine. Marinate in the fridge for 30 minutes or up to overnight.

2. Preheat the oven to 450°F with a rack positioned in the upper third of the oven.

3. On a rimmed baking sheet, place the potatoes, onion, bell pepper, the remaining 1 tablespoon of olive oil, and a pinch each of salt and pepper. Gently toss to coat and arrange the vegetables in an even layer, spacing them apart. Roast until the potatoes are golden, about 20 minutes.

4. While the potatoes roast, take the steak out of the fridge and transfer it, letting the excess marinade drip off, to a plate. Discard the marinade.

5. Remove the baking sheet from the oven and turn the oven to broil. Push the veggies to the outer edges of the pan, then add the steak to the center. Return the baking sheet to the oven and broil for 5 minutes, then flip the steak, stir the veggies, and cook 6 minutes more for medium-rare. Remove the steak from the baking sheet and let it rest on a cutting board for 5 to 10 minutes.

6. Meanwhile, make the chimichurri. In a medium bowl, stir together the cilantro, mango, Fresno pepper, vinegar, olive oil, and lime juice. Add the avocado and gently toss to combine.

7. To serve, slice the steak against the grain and top with the chimichurri. Store any leftovers refrigerated in an airtight container for up to 3 days.