Steak and Plantains: Recipe

Steak and Plantains: Recipe

You can create a perfectly grilled steak right in your home kitchen. This meal is not only delicious but also packed with health benefits. Flank steak is a lean source of protein, while the accompanying guacamole provides healthy fats and essential nutrients. Served alongside fried plantains (tostones), which offer fiber and vitamins, this recipe is a nutritious and satisfying option.


INGREDIENTS


Tostones

- 2 green plantains

- 4 garlic cloves

- 2 cups water

- 2 tablespoons kosher salt

- Vegetable or canola oil


Grilled Flank Steak

- 1 lb flank steak

- 1 cup chimichurri

- 2 teaspoons kosher salt

- 1 teaspoon black pepper

- 1 1/2 tablespoons vegetable or canola oil


INSTRUCTIONS


Fried Plantains:

  1. Cut off the ends of the plantains and make 2-3 shallow cuts along their length. Use your thumb to peel off the skin.
  2. Slice the plantains into one-inch pieces.
  3. In a bowl, combine 2 cups of water, 2 tablespoons of kosher salt, and 4 smashed garlic cloves.
  4. Soak the plantain pieces in the salted garlic water for 30 minutes to an hour.
  5. Heat oil in a small frying pan over medium-high heat until it reaches 1/2 inch up the sides.
  6. Dry the plantains with paper towels and fry them for 2-3 minutes per side until golden brown. Transfer to a plate lined with paper towels.
  7. Using a tostone press or the bottom of a glass, flatten the plantains to a quarter-inch thickness.
  8. Dip the flattened plantains back into the garlic salt water for 5-10 seconds, pat off excess moisture, and fry again for an additional minute.
  9. Remove from oil and sprinkle with salt.

Grilled Flank Steak:

  1. Season both sides with salt and pepper. Rub in 1 1/2 tablespoons of oil.
  2. Place the flank steak in a large Ziploc bag with oil and seasonings. Seal the bag, remove as much air as possible, and massage the steak. 
  3. Preheat a cast iron grill pan over medium-high heat, lightly oiling it. Once it smokes, place the steak in the pan. Cook for 7 minutes per side for medium doneness, or until the internal temperature reaches 145°F.
  4. Let the steak rest for 10 minutes to allow the juices to redistribute. Slice thinly against the grain.
  5. Top with guacamole and enjoy!
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