Directions

PREP 🥒

1. Remove the steak from the refridge and place on a paper towel-lined plate to temper.

2. Peel the plantain and slice on a bias into 1-inch chunks.

3. In a saute pan over medium heat, add ½ cup of the olive oil. Fry the plantains until softened and lightly GBD (Golden Brown & Delicious) on both sides, about 3 minutes per side.

4. Transfer to a cutting board, leaving the oil in the pan. Smash the plantains gently with a plate. Set aside on a cooling rack.

5. In a small bowl, finely dice and combine, ¼ of the red onion, the mango, fresno chili, jalapeño and the cilantro. Zest and juice the limes into your bowl. Mix and season to taste with S&P Seasoning

6. Gather your basting kit: 2 tablespoons butter, 1 smashed garlic clove, and the thyme.

HOW TO COOK 🍳

1. Make a balsamic reduction: heat the sugar and vinegar over medium heat until the bubbles become very small and the liquid is reduced by about half. Whisk continuously until this happens. Do not leave it unattended for too long or it will harden.

2. Reheat your sauté pan on medium high and refry the plantains for about 1 minute on each side. Transfer to the cooling rack and season with S&P Seasoning.

3. Wipe out your saute pan carefully.

4. Add 2 tablespoons of olive oil to the pan. When the oil begins to smoke, add the steak. Flip every 30 seconds or so until it’s nicely browned on all sides and it passes the “bounce test,” about 5 minutes for medium-rare (or 3 minutes longer for well done). Make sure you sear the fat cap side too!

5. Add your basting kit to the pan and use a large spoon to baste with the garlic-thyme-butter for one minute on low heat!
6. Remove the steak from the pan and set aside on a cutting board to rest, topped with the garlic and thyme.
7. Carve the steak and assemble your final dish!!!!