Grilled Caribbean Flank Steak with Mojo and Plantains

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  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
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1/4 cup vegetable oil, plus for brushing

1 tablespoon plus 1 teaspoon ground allspice

1 1/2 tablespoons kosher salt, plus additional for seasoning

2 teaspoons granulated garlic powder

1 teaspoon cayenne

1 teaspoon freshly ground black pepper

1 flank steak (about 1 1/2 pounds)


1/4 teaspoon whole cumin seeds

1/4 cup extra-virgin olive oil, plus more for brushing

3 cloves garlic, minced

1/2 cup fresh lime juice

1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried, crumbled

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 jalapeno chile, seeded and minced

2 ripe yellow plantains 


  1. 1. For steak: Stir oil, allspice, salt, garlic powder, cayenne, and pepper together in a bowl, to make a paste. Rub mixture all over steak and set aside until room temperature, about 20 to 30 minutes.
  2. 2. Preheat a grill to high.
  3. 3. For mojo: Toast cumin seeds in a small dry skillet over high heat until fragrant, about 30 seconds. Grind seeds in a spice grinder or using a mortar and pestle.
  4. 4. Heat olive oil and garlic along with toasted cumin over medium-high heat until garlic begins to sizzle, about 2 minutes. Cool oil slightly and whisk with lime juice, oregano, salt, pepper, and jalapeno in medium bowl.
  5. 5. Grill steak until slightly charred and crisp and medium-rare, about 4 minutes per side.
  6. Set aside on a cutting board and let rest for 10 minutes.
  7. 6. Brush plantains lightly with oil and season with salt and pepper. Place on grill, skin-side down, and cook until soft and skin is charred about 5 minutes. Turn and cook to sear on grill marks, about 2 minutes more.
  8. 7. Slice steak and arrange on a platter with plantains, drizzle with some mojo. Serve with remaining sauce at table.