Season the steak

• Pat the beef steak dry and slice it thinly.
• Season with salt, black pepper, oregano and crushed garlic.
• Add the lime juice and mix well, then let it marinate.

Cook the steak al caldero

• Heat oil in a Dutch oven and sear the steak over high heat.
• Add the onion rings and green bell pepper and stir.
• Pour in the soy sauce, Worcestershire sauce and tomato paste, then cover and simmer until tender.

Cook the white rice

• Rinse the white rice until the water runs clear.
• Bring salted water to a boil in a saucepan, add the rice and cook covered until tender.
• Fluff the rice and let it rest, keeping the crispy bottom layer (concon) intact.

Fry the tostones

• Heat oil in a frying pan and fry the plantain rounds until golden.
• Remove, flatten each round and return to the hot oil.
• Fry again until crisp and golden, then drain and sprinkle with salt.

Plate and serve

• Serve the steak with its sauce over white rice.
• Add the tostones, lettuce leaves and tomato slices.
• Finish with the crispy rice (concon) from the pot.