Caribbean Strip Steak with Plantains

Total Time:
21 min
15 min
6 min
  • 2 cloves garlic
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground allspice
  • Pinch of cayenne pepper
  • 4 strip steaks, about 1-inch thick (8 to 10 ounces each)
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 (11-ounce) package frozen cooked plantains, thawed and cut in 1/2-inch slices
  • 2 tablespoons honey
  • 1. Prepare a grill pan or grill with a high heat direct heat. Smash the garlic, sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir into the olive oil along with the lemon juice, cumin, turmeric, allspice, and cayenne in a small bowl. Rub into the meat on both sides and set aside.

  • 2. Lightly oil the hot grill grates. Season the steaks with salt and pepper and grill over direct heat until nicely marked, about 3 minutes a side for medium-rare. Transfer to a plate or platter and let rest for 5 minutes.

  • 3. Meanwhile, melt the butter in a skillet, then add the plantains and honey. Cook, stirring often until glazed and warmed through, about 4 to 5 minutes. Serve steak with the plantains.

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  • Calories: 586

  • Total Fat: 23 grams

  • Saturated Fat: 8 grams

  • Total Carbohydrate: 35 grams

  • Protein: 60 grams

  • Sodium: 273 milligrams

  • Cholesterol: 117 milligrams

  • Fiber: 2 grams

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