SPICED SKIRT STEAK WITH WHOLE ROASTED PLANTAINS
Arrachera, the cut of meat that is usually translated as "skirt steak," is very popular for grilling in Latin America, and also in the United States among butchers - because they know the difference between the inside and the outside skirt. The arrachera is the outside skirt, and it's thicker, much more flavorful and usually more tender than the inside, a flatter and fibrous cut. (The names refer to which part lies deeper inside the animal.) The chef Eric Werner serves this at Hartwood, in Tulum, Mexico, where all the cooking is done over wood; if you have a grill, this steak will benefit from it. Cook it over high heat, but just for long enough to sear the outside. The plantains are absurdly simple to make but have an especially lovely texture from being roasted in their skins. Think of them together as steak and potatoes, and serve with a salad to make a fast weeknight dinner.
Provided by Julia Moskin
Categories dinner, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
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JazzCash
[email protected]This recipe was a bit too spicy for my taste, but I think that's just a personal preference. The skirt steak was cooked perfectly and the plantains were delicious. I would recommend this recipe to anyone who enjoys spicy food.
Chechere Last
[email protected]This recipe was amazing! I loved the combination of the skirt steak and the plantains. The steak was tender and juicy, and the plantains were caramelized and sweet. I would definitely recommend this recipe to anyone looking for a delicious and easy-t
Umutoni Waldah
[email protected]I'm not a big fan of plantains, but I loved the skirt steak in this recipe. It was tender and flavorful, and the marinade was perfect. I would definitely make this recipe again, but I would probably serve it with a different side dish.
Md Mohin Uddin
[email protected]This recipe was a bit too complicated for me. I think I would have preferred a simpler recipe with fewer ingredients.
'ZAIN'‰πàpathan khan
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the skirt steak and the plantains. I would definitely recommend this recipe to anyone who is looking for a delicious and easy-to-make dish to serve at a party.
Abrar manzoor
[email protected]This recipe was a bit time-consuming, but it was worth it. The skirt steak was tender and flavorful, and the plantains were caramelized and sweet. I would definitely recommend this recipe to anyone who has the time to make it.
Waqar Bhatti
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning, or maybe a different marinade. The plantains were good, but the skirt steak was a bit dry.
Arafath Boss
[email protected]This recipe was a bit too spicy for my taste, but I think that's just a personal preference. The skirt steak was cooked perfectly and the plantains were delicious. I would recommend this recipe to anyone who enjoys spicy food.
Grace Njambi
[email protected]I followed the recipe exactly and the results were fantastic. The skirt steak was tender and juicy, and the plantains were caramelized and sweet. I will definitely be making this again.
Sakuntala Chhetri
[email protected]This dish was amazing! The skirt steak was cooked perfectly and the plantains were so sweet and caramelized. I would definitely recommend this recipe to anyone looking for a flavorful and easy-to-make meal.
Sarah Wright
[email protected]I'm not usually a fan of skirt steak, but this recipe changed my mind. The marinade made the meat so tender and flavorful, and the plantains were a great addition. I'll definitely be making this again.
Layla Drames
[email protected]I tried this recipe last night and it was a hit with my family! The skirt steak was tender and juicy, and the plantains were caramelized and sweet. I will definitely be making this again soon.
Odoh Ebule
[email protected]This skirt steak recipe was an absolute delight! The marinade infused the meat with so much flavor, and the roasted plantains were the perfect accompaniment. I highly recommend this recipe to anyone looking for a delicious and satisfying meal.