Grilled Caribbean Flank Steak with Mojo and Plantains (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1/4 cup vegetable oil, plus for brushing |
1 tablespoon plus 1 teaspoon ground allspice |
1 1/2 tablespoons kosher salt, plus additional for seasoning |
2 teaspoons granulated garlic powder |
1 teaspoon cayenne |
1 teaspoon freshly ground black pepper |
1 flank steak (about 1 1/2 pounds) |
1/4 teaspoon whole cumin seeds |
1/4 cup extra-virgin olive oil, plus more for brushing |
3 cloves garlic, minced |
1/2 cup fresh lime juice |
1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried, crumbled |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 jalapeno chile, seeded and minced |
2 ripe yellow plantains |
Directions:
1. 1. For steak: Stir oil, allspice, salt, garlic powder, cayenne, and pepper together in a bowl, to make a paste. Rub mixture all over steak and set aside until room temperature, about 20 to 30 minutes.
2. 2. Preheat a grill to high.
3. 3. For mojo: Toast cumin seeds in a small dry skillet over high heat until fragrant, about 30 seconds. Grind seeds in a spice grinder or using a mortar and pestle.
4. 4. Heat olive oil and garlic along with toasted cumin over medium-high heat until garlic begins to sizzle, about 2 minutes. Cool oil slightly and whisk with lime juice, oregano, salt, pepper, and jalapeno in medium bowl.
5. 5. Grill steak until slightly charred and crisp and medium-rare, about 4 minutes per side.
6. Set aside on a cutting board and let rest for 10 minutes.
7. 6. Brush plantains lightly with oil and season with salt and pepper. Place on grill, skin-side down, and cook until soft and skin is charred about 5 minutes. Turn and cook to sear on grill marks, about 2 minutes more.
8. 7. Slice steak and arrange on a platter with plantains, drizzle with some mojo. Serve with remaining sauce at table.
9. Calories: 440
10. Total Fat: 28 grams
11. Saturated Fat: 5 grams
12. Total Carbohydrate: 24 grams
13. Protein: 26 grams
14. Sodium: 1830 milligrams
15. Cholesterol: 35 milligrams
16. Fiber: 2 gram
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