Grilled Beef with Plantain and Chimichurri Glaze

Instructions

1. 1

   Combine cilantro, parsley, minced garlic, red wine vinegar, 0.5 cup olive oil, salt, pepper, and red pepper flakes in a blender. Pulse until you reach a chunky consistency, then stir in lime juice. Set chimichurri aside.

   Tip: Don't over-blend the chimichurri—it should have texture, not be a smooth paste.

2. 2

   Pat the beef steaks dry with paper towels and season both sides generously with salt and black pepper at least 15 minutes before cooking.

   Tip: Salting ahead of time allows the meat to reabsorb the seasoning, improving flavor and tenderness.

3. 3

   Preheat your grill to high heat (about 450°F). Brush the grill grates with oil to prevent sticking.

   Tip: Use a folded paper towel dipped in oil held with tongs to oil the grates safely.

4. 4

   Place plantain slices on the grill and cook for 3-4 minutes per side until golden brown and caramelized. Transfer to a plate and brush lightly with butter and a pinch of salt.

   Tip: Plantains need high heat to caramelize; don't move them around too much on the grill.

5. 5

   Grill the beef steaks for 4-5 minutes on the first side without moving them, then flip and cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F).

   Tip: Resist the urge to flip early; a good crust develops with minimal movement.

6. 6

   Remove steaks from the grill and let them rest for 5 minutes on a warm plate, tented with foil.

   Tip: Resting allows the juices to redistribute throughout the meat, keeping it moist and tender.

7. 7

   Arrange grilled plantain slices on serving plates alongside the rested beef steaks.

   Tip: Place plantain on the plate first, then lean the steak against it for an appealing presentation.

8. 8

   Generously spoon the chimichurri sauce over the beef and around the plate. Serve immediately with extra chimichurri on the side.

   Tip: The warm beef will slightly warm the chimichurri, enhancing its aromatic qualities.