Jul 14 2026
Restaurants›Caridad Fusion Restaurant›6 Combo Recipe

6 Combo Recipe

Inspired by Caridad Fusion Restaurant
Time1h
Serves2

Bistec encebollado, arroz y habichuelas, maduro, ensalada, and 3-Lata de soda 12oz. (Steak with onions, rice & beans, salad, sweet plantains, and 3-12OZ CAN SODA.)

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Ingredients

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Bistec Encebollado

Arroz y Habichuelas (Rice and Beans)

Sweet Plantains (Maduros)

Salad

Soda

Method

Bistec Encebollado

  1. 1

    Prepare the Marinade

    In a bowl, combine olive oil, oregano, salt, and black pepper. Add minced garlic.

  2. 2

    Marinate the Steak

    Place the flank steak in the marinade and let it sit for at least 30 minutes.

  3. 3

    Cook the Onions

    Slice the onions into rings. In a pan over medium heat, add a bit of olive oil and sauté the onions until they are soft and translucent.

  4. 4

    Cook the Steak

    In the same pan, cook the marinated steak over medium-high heat for about 5-7 minutes on each side or until it reaches desired doneness.

  5. 5

    Combine

    Add the sautéed onions back into the pan with the steak and cook for an additional 2 minutes.

Arroz y Habichuelas

  1. 6

    Rinse the Rice

    Rinse the rice under cold water until the water runs clear.

  2. 7

    Cook the Rice

    In a pot, combine the rinsed rice, chicken broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes.

  3. 8

    Add Beans

    Once the rice is cooked, stir in the red beans and chopped cilantro. Cook for an additional 5 minutes until heated through.

Sweet Plantains

  1. 9

    Slice the Plantains

    Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.

  2. 10

    Fry the Plantains

    In a frying pan, heat vegetable oil over medium heat. Fry the plantain slices until golden brown on both sides, about 3-4 minutes each side.

  3. 11

    Drain and Serve

    Remove the fried plantains from the oil and drain on paper towels.

Salad

  1. 12

    Prepare the Vegetables

    Wash and chop the lettuce, tomato, and cucumber.

  2. 13

    Make the Dressing

    In a small bowl, whisk together olive oil, vinegar, salt, and black pepper to taste.

  3. 14

    Assemble the Salad

    In a large bowl, combine the chopped vegetables and drizzle with the dressing. Toss to coat.

Soda

  1. 15

    Chill the Soda

    Ensure the 12 oz cans of soda are chilled in the refrigerator before serving.

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