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Caribbean-Inspired Steak & Sweet Potato Sancocho

Allergens: Eggs, Milk, Wheat

Total: 40 min • Prep: 10 min

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Ingredients

Cooking steps

Wash and dry produce.
Drain polenta and transfer to a large bowl; using your hands, crumble into pea-size pieces.
Add flour, 2 TBSP water, and ¼ tsp salt (4 TBSP water and ½ tsp salt for 4 servings). Using your hands, mash until flour is thoroughly incorporated, 30-60 seconds.
Set dough aside to rest for 15 minutes.

Ingredient Quantities

While dough rests, peel and dice sweet potato into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Drain corn.
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 heat to low. Cook until rice is tender, 15-20 minutes.
Keep covered off heat until ready to serve.

Ingredient Quantities

While rice cooks, pat steak* dry with paper towels and cut into 1-inch pieces; season lightly with salt and pepper.
Heat a large drizzle of oil in a large pot over medium-high heat. Add steak; cook until browned, 2-3 minutes (it’ll finish cooking in Step 7). (For 4 servings, you may need to work in batches.)
Transfer steak to a plate.

Ingredient Quantities

Heat a large drizzle of oil in same pot over medium-high heat. Add sweet potato, bell pepper, and corn; cook, stirring frequently, until bell pepper is lightly browned, 1-2 minutes.
Stir in tomato paste; cook, stirring and scraping bottom of pot, until fragrant, 15-30 seconds. Stir in stock concentrates, Cuban Spice Blend, and 2½ cups water (4½ cups for 4 servings) until combined.
Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally and scraping up any browned bits from bottom of pot, until sweet potato is tender and liquid has thickened, 10-12 minutes more.

Ingredient Quantities

Once dough has rested 15 minutes, divide into six equal portions (12 portions for 4 servings); shape each piece into a ball.
On a clean work surface, flatten each ball into a ¼-inch-thick round using the palm of your hand. TIP: If dough feels sticky, coat your work surface and hands with nonstick cooking spray.

Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. When oil is hot enough that a pinch of dough sizzles when added to the pan, carefully add arepas (work in batches if necessary). Cook until bottoms begin to brown, 2-3 minutes.
Carefully flip arepas. Cook until opposite sides begin to brown, 2-3 minutes more. TIP: The oil will get hotter with each batch. If arepas begin to brown too quickly, reduce heat to medium.
Transfer arepas to a paper-towel-lined plate.

In a second large bowl, toss mixed greens with dressing.
Stir steak and chimichurri into pot with sancocho; cook until steak is cooked through, 2-3 minutes.
Top arepas with guacamole, cotija, and a drizzle of smoky red pepper crema.
Divide sancocho between bowls. Serve with rice, salad, and arepas on the side.

Ingredient Quantities