Description
A flavorful and satisfying dish featuring tender flank steak seasoned with savory spices and paired with crispy, golden tallow-fried plantains. This recipe combines rich beef tallow frying with simple seasoning to create a deliciously indulgent meal perfect for a hearty dinner.
Ingredients
Scale
Plantains
- 2 ripe plantains
Steak
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Frying Fat
- 1 cup beef tallow
Instructions
- Prepare Plantains: Peel the ripe plantains carefully and slice them diagonally into thick pieces to ensure even cooking and a satisfying texture.
- Heat Tallow: Place a large skillet over medium heat and add the beef tallow, allowing it to melt and get hot enough for frying.
- Season Steak: Generously season the flank steak on all sides with salt, black pepper, garlic powder, and onion powder to enhance the meat’s flavor.
- Cook Steak: Lay the seasoned steak into the hot skillet and cook for about 4 to 5 minutes on each side, adjusting time based on your preferred doneness level.
- Rest Steak: Remove the steak from the skillet and let it rest on a cutting board for several minutes to allow juices to redistribute for a tender bite.
- Fry Plantains: Add the sliced plantains to the same skillet with beef tallow and fry them until they turn golden brown and crispy on both sides.
- Drain Plantains: Remove the fried plantains from the skillet and place them on paper towels to drain excess fat.
- Serve: Slice the rested steak thinly and plate it alongside the tallow-fried plantains for a delightful combination of flavors and textures.
Notes
- Ensure plantains are ripe (yellow with black spots) for sweetness and optimal frying texture.
- Resting the steak is crucial to maintain juiciness and tenderness.
- Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
- Beef tallow can be substituted with other animal fats, but tallow adds a distinctive rich flavor.
- Drain plantains well to avoid excess greasiness.
