Jerk-Rubbed Top Sirloin with Mashed Plantains

Spice up a typical steak dinner with this Puerto Rican-inspired recipe featuring mashed plantains (similar to mofongo).  Move over, steak and potatoes!

Jerk-Rubbed Top Sirloin With Mashed Plantains

5 from 1 vote
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Protein: Beef
Cut: Top Sirloin Steak
Course: Main Course
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people

Ingredients

  • 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

Instructions

  • 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.
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.