Cuban Via Miami Feast: Mashed Plantains With Oh, Baby! Garlic-Tomato Shrimp On Top, Grilled Flank Steak With Lime And Onions, Quick Rice With Black Beans
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
Chicken Stock (divided)1 tbsp
Ground Cumin (divided)1.5 cups
White Rice910 g
Steak (flank)1
Lime1
Salt1
LemonDirections:
1
Heat a medium pot over medium heat
2
Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion
3
Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves
4
Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil
5
Add rice and lower heat to simmer when boil resumes
6
Cover pot tightly
7
After 12 minutes, stir in black beans and replace cover
8
Cook another 6 to 7 minutes
9
Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve
10
While rice cooks, make plantains with shrimp and the meat
11
Preheat a grill pan over high heat
12
The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan
13
Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons
14
Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm
15
Add the zest of 1 lime to the grill seasoning and cumin
16
Rub the mixture over the steak evenly
17
Wash up and cut lime into wedges and reserve
18
Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer
19
Remove from heat and let juices redistribute 5 minutes
20
Slit the skins of the plantains from end to end to vent them for microwave cooking
21
Wrap them each in wax paper, twisting up paper at ends
22
Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high
23
While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame
24
Add 2 tablespoons extra-virgin olive oil and the sliced onions
25
Sear the onions up and heat through, but leave a bite to them
26
Place on a platter and cover with foil to reserve heat
27
Return pan to stove and reduce heat to between medium high and medium
28
Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp
29
Season with salt and pepper and add the zest of 1 lemon
30
Cook until shrimp are firm and peppers begin to soften, 4 minutes or so
31
Add the juice of 1/2 lemon, the tomato sauce and parsley
32
Turn off heat
33
Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil
34
Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes
35
Very thinly slice the cooked steak on an angle, working against the grain
36
Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter
37
Fluff up rice and black beans a bit, transfer them to a bowl and pass at table