Caribbean Steak With Grilled Plantains And Coleslaw Recipe 435

Steps:

• In large bowl, combine coleslaw mix, green onions, cider vinegar, oil, half each of the salt and pepper, and the granulated sugar; set aside. In small bowl, stir together thyme, allspice, coriander and remaining salt and pepper; rub all over steaks. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to plate; keep warm. Meanwhile, mix together butter, brown sugar and rum (if using); brush all over plantains to coat. Arrange plantains on greased grill; close lid and grill, brushing with any remaining butter mixture and turning once, until golden and tender, about 6 minutes. Serve with steaks and coleslaw.

Steps:

• Place the first six ingredients in a blender; cover and process until blended. Pour into a shallow bowl. Add steaks; turn to coat. Cover and refrigerate at least 2 hours., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Trim steak of any fat and membrane. Mix salt and pimiento Tabasco and rub lightly into steaks. (This can be done up to 4 hours ahead.)
• Heat a grill or place a heavy skillet over high heat. Heat oven to 450 degrees and place another large cast-iron skillet inside. When oven is hot, place plantains, skin on, in the oven skillet. Roast for 15 to 20 minutes, until the skins split at the seams and the natural sugars caramelize on the skin.
• Place steak on grill or in the skillet on top of the stove. Sear, turning a few times, until crisp outside and rare to medium-rare inside (8 to 10 minutes).
• Remove steak from pan, tent with foil and let rest 3 to 4 minutes, turning a few times to allow juices to absorb evenly through the meat. To serve, cut each steak in half crosswise, then cut each half in thick slices against the grain. Divide slices between four plates and add a whole plantain to each, opening seams with a sharp knife to expose the flesh. Drizzle each plantain lightly with honey, then grate a dusting of cinnamon on top.