Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.
Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.
Cuban Mojo Steak with Black Bean, Mango, and Avocado Salad
Serves 4
2 limes, zested and juiced
Pinch orange zest
⅓ cup orange juice
4-6 garlic cloves, minced
¼ cup olive oil
Small handful oregano leaves, minced
1 tsp cumin
Kosher salt and black pepper
1 ½ pounds hanger or flank steak, trimmed and cut in half lengthwise
1 mango, diced
1 bell pepper, diced
1 14.5 oz can black beans, drained and rinsed
1 pint cherry tomato, halved
1 jalapeno, stemmed and seeded, diced
1 small red onion diced
1 avocado, diced
1 bunch cilantro, chopped
1. Combine citrus zest and juice in a bowl with minced garlic,
olive oil, oregano, and cumin; stir well. Place steak in a baking dish and add
¼ cup of dressing, reserving remaining. Flip steak to coat evenly and cover;
set aside to marinate for 30 – 60 minutes, turning halfway through.
2. To make salad, combine the mango, bell pepper, black beans,
jalapeno, red onion, avocado, and cilantro in a mixing bowl. Season with salt
and pepper and dress with remaining unused dressing.
3. Preheat a grill to high heat and clean and oil grates. Remove
steaks from marinade and pat dry with paper towels; season well with salt and
pepper. Place steaks on the hot grill and cook undisturbed for 4-5 minutes or
until charred with grill marks. Flip and cook the other side for an additional
3 - 4 minutes, or until an instant read digital thermometer inserted into the
thickest part of the steak registers at about 130 degrees F for medium rare.
Remove to a rack and let rest for 5 minutes, then slice against the grain and
serve with salad.
