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Categories:Viewed: 37 - Published at: 9 years ago
Ingredients
- 2 12-ounce skirt steaks, at least 3/4-inch thick (this cut is sometimes called outside skirt)
- 2 teaspoons coarse salt
- 2 teaspoons freshly ground pimento or Tabasco, or 1 teaspoon each black pepper and allspice
- 4 large plantains, very ripe (mostly black but with some yellow, and not mushy)
- Honey for drizzling, preferably raw
- 1 stick cinnamon or canela, or a pinch ground cinnamon
Method
- Trim steak of any fat and membrane.
- Mix salt and pimiento Tabasco and rub lightly into steaks.
- (This can be done up to 4 hours ahead.)
- Heat a grill or place a heavy skillet over high heat.
- Heat oven to 450 degrees and place another large cast-iron skillet inside.
- When oven is hot, place plantains, skin on, in the oven skillet.
- Roast for 15 to 20 minutes, until the skins split at the seams and the natural sugars caramelize on the skin.
- Place steak on grill or in the skillet on top of the stove.
- Sear, turning a few times, until crisp outside and rare to medium-rare inside (8 to 10 minutes).
- Remove steak from pan, tent with foil and let rest 3 to 4 minutes, turning a few times to allow juices to absorb evenly through the meat.
- To serve, cut each steak in half crosswise, then cut each half in thick slices against the grain.
- Divide slices between four plates and add a whole plantain to each, opening seams with a sharp knife to expose the flesh.
- Drizzle each plantain lightly with honey, then grate a dusting of cinnamon on top.
