Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Drain any excess liquid from polenta; transfer to a large bowl. Using your hands, crumble until it resembles coarse crumbs.

Add flour, Monterey Jack, 2 TBSP water, and ¼ tsp salt (4 TBSP water and ½ tsp salt for 4 servings). Using your hands, mash until flour and cheese are thoroughly incorporated, 30-60 seconds.

Set dough aside to rest for 10 minutes.

While dough rests, halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.

In a small bowl, combine ketchup and half the mayonnaise. Set pink sauce aside until ready to serve.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, pat steak* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and sear until browned, 2-3 minutes per side. (Steak will not be cooked through at this point.)

Transfer steak to a baking sheet. Roast on top rack until cooked to desired doneness, 8-12 minutes. Wipe out pan.

Once steak is done, transfer to a cutting board and cover with foil to rest.

Shape rested dough into 8-10 logs (16-18 for 4 servings), about 3 inches long (use about 2 TBSP dough for each log). 

Heat a ⅓-inch layer of oil in pan used for steak over medium-high heat. Once hot enough that a pinch of polenta sizzles when added to the pan, add sorullos in a single layer (for 4, cook in batches). Cook, turning occasionally, until golden brown, 4-5 minutes. (TIP: If browning too quickly, reduce heat to medium.) Turn off heat. Transfer to a paper towel-lined plate; season with salt. Wipe out pan. 

Heat a drizzle of oil in same pan over medium heat. Add onion and cook, stirring, until lightly browned and softened, 6-8 minutes.

Add tomato paste and cook, stirring, until brick red in color, about 30 seconds.

Add ¾ cup water, stock concentrate, and half the Cuban Spice Blend (1½ cups water and all the Cuban Spice Blend for 4 servings). Cook until sauce has thickened, 1-2 minutes. TIP: If sauce seems too thick, add a splash of water.

In a second large bowl, combine chimichurri, remaining mayonnaise, a drizzle of olive oil, salt, and pepper.

Add bell pepper and coleslaw mix; toss to combine.

Thinly slice steak against the grain.

Divide steak and rice between plates; spoon onion sauce over steak. Serve with slaw, sorullos, and pink sauce for dipping on the side.