Ingredients

• 1 lemon, for juice
• ½ bunch fresh Italian parsley
• 5 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic
• 1 ½ teaspoons adobo seasoning, divided
• 1 ½ lb beef skirt steaks

Steps

1. Juice lemon (1 tablespoon). Place parsley, lemon juice, 3 tablespoons olive oil, garlic, and ½ teaspoon adobo in food processor bowl (or blender). Pulse until blended and coarsely chopped.
2. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle steaks with remaining 1 teaspoon adobo (wash hands).
3. Place remaining 2 tablespoons olive oil in pan, then add steaks; cook 6–8 minutes, turning often, until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from pan and let stand 5–10 minutes to rest; temperature will rise 5–10°F during this time. Top steaks with parsley mixture and serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• ¼ cup water
• ¼ cup sofrito
• 2 tablespoons sliced green olives
• 1 (5-gram) packet sazón with azafrán seasoning
• 2 (8.8 oz) pouches cooked long grain rice
• 1 (11 oz) package frozen ripe plantains

Steps

1. Combine water, sofrito, olives, and sazón in medium saucepan. Stir in rice; cover and cook on medium 6–8 minutes until hot.
2. Remove packaging from plantains; microwave on HIGH 3–3 ½ minutes until hot. Stir and serve over rice.