Last Updated on August 26, 2022
Spice up your steak dinner with Jamaican jerk spice and Puerto Rican-inspired mashed plantains (similar to mofongo). Move over, steak and potatoes!
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.
Notes
For Grain-Finished Top Sirloin Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 2-3 minutes depending on your desired temperature. The grain finished beef top sirloin steaks are 8 ounces as opposed to their grass fed equivalent which are 6 ounces. That, combined with the higher amount of intramuscular fat within the grain finished top sirloin steaks means that you need to cook your steaks longer to achieve the same level of doneness. There is no change between grain finished and grass fed beef for sous vide cooking.
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Yankel Polak is the Head Chef at ButcherBox.
