Spice up your steak dinner with Jamaican jerk spice and Puerto Rican-inspired mashed plantains (similar to mofongo). Move over, steak and potatoes!
- 1 pkg ButcherBox Top Sirloin Steaks
- 2 Tbsp Jamaican Jerk Seasoning
- 2 unripe plantains peeled and cut into 1” coins
- 1 c peanut oil substitute any high temperature fry oil
- 6 Tbsp olive oil
- ¼ c beef or vegetable stock
- 2 garlic cloves minced
- 1 Tbsp fresh oregano chopped
- 2 Tbsp ghee for searing steaks
- kosher salt to taste
- black pepper to taste
- Season steaks with Jerk spice and set aside until they come to room temperature.
- Preheat peanut oil to 350°F in heavy-bottomed pot or deep cast-iron. Place plantains in oil and fry for 8 minutes, or until softened, stirring occasionally to make sure all sides are fried evenly. Be Very Careful, Hot Oil! If you own a table top fryer this is the time to use it!
- Remove from oil, and rest on paper towel to absorb excess oil. Transfer fried plantains to a mixing bowl, add garlic and oregano, then mash well with potato masher or large fork.
- Preheat oven to 425°F.
- Preheat cast-iron skillet over high heat, and add ghee. Once ghee has melted, sear steaks on all sides, for 2 minutes per side. Finish steaks in oven until meat thermometer inserted into thickest part reads 125°F. Let rest 8 minutes before slicing.
- Turn heat for cast-iron skillet down to medium. Add ½ of the olive oil and mashed plantains, then sauté for 2 minutes. Add stock and remaining oil and sauté to combine. Season well with salt and pepper.