Description
This delicious recipe features tender flank steak seasoned with savory spices and paired with golden, crispy, tallow-fried plantains. The use of beef tallow for frying enriches the flavors, creating a satisfying meal perfect for lunch or dinner that combines succulent meat with sweet, caramelized plantains.
Ingredients
Scale
Plantains
- 2 ripe plantains
- 1 cup beef tallow
Steak Seasoning & Steak
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Prepare Plantains: Peel the ripe plantains and slice them diagonally into thick pieces. This shape allows for even frying and a nice presentation.
- Heat Tallow: In a large skillet, heat 1 cup of beef tallow over medium heat until fully melted and hot, ready for frying.
- Season Steak: Season the flank steak evenly on all sides with salt, black pepper, garlic powder, and onion powder to infuse flavor.
- Cook Steak: Place the seasoned steak in the hot skillet and cook for about 4-5 minutes per side, depending on your preferred level of doneness.
- Rest Steak: Remove the cooked steak from the skillet and let it rest for several minutes to retain juices, then slice against the grain.
- Fry Plantains: In the same skillet with the beef tallow, add the plantain slices and fry them until they are golden brown on both sides, turning carefully to avoid breakage.
- Drain Plantains: Once fried, remove the plantains and place them on paper towels to drain excess fat.
- Serve: Arrange the sliced steak alongside the crispy tallow-fried plantains and serve immediately for a warm, flavorful meal.
Notes
- Use very ripe plantains for a sweeter and softer finish.
- Beef tallow provides a rich flavor but can be substituted with other cooking fats if desired.
- Letting the steak rest after cooking ensures juicier, more tender slices.
- Adjust cooking time for the steak to achieve your preferred doneness, such as medium-rare or well-done.
- Drain plantains well to avoid excess greasiness before serving.
