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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ROB TIGRO
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Ellie Torres
[email protected]I'm not sure if I did something wrong, but my steak didn't come out as tender as I hoped.
Rupesh Kurmi
[email protected]I had some trouble finding skirt steak at my local grocery store, but I was able to find it online.
Younas Gurg
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it.
Tasawar Starb
[email protected]I highly recommend this recipe. It's one of my favorites.
Md Comilla
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Nanewortor Patrick Yaw
[email protected]I've made this recipe several times and it's always a hit. My family loves the steak and the plantains.
oji
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious.
MD momjed Hossen
[email protected]I love the combination of flavors in this dish. The steak is savory and the plantains are sweet and tangy.
nikesh sitaula
[email protected]This recipe was easy to follow and the results were amazing. The steak was tender and juicy, and the plantains were caramelized and delicious.
Stephen Parkes
[email protected]I'm not a big fan of steak, but this recipe changed my mind. The spices were so flavorful and the steak was cooked to perfection.
Mahmood Mahmood
[email protected]This recipe was absolutely delicious! The steak was cooked perfectly and the plantains were so sweet and flavorful. I will definitely be making this again.