You must admit this is an impressive platter of food to bring to any table. There is literally something for everyone on this dish. Grilled flank steak with a spicy tomato coconut sauce would be enough, but then......add grilled sweet potatoes, grilled corn, black beans, quinoa cooked in coconut milk......yes THAT would be enough....but then add the fried plantains!
I adapted this delicious meal from a recipe found on www.halfbakedharvest.com. There appears to be a lot of ingredients and many steps. On the plus side, this is a fun "bring everybody into the kitchen" dish to share the fun. Delegate the steps of cooking and everything will be ready to eat at the same time. Please read through the entire recipe before you start. You'll be able to judge when to cook what and in what order is best for you.
Let's work on the steak prep first:
Steak and No Cook Tomato Sauce
1 1/2 lbs. flank or skirt steak
1/2 cup olive oil
1/3 cup lime juice
2 cloves garlic, minced or grated
2 fresno chilies or jalapeno peppers, seeded and diced
1 1/2 T. hot or smoked paprika
2 t. fresh ginger, grated
1 t. ground cumin
1/2 t. salt and pepper, plus more if needed
1/2 cup fresh cilantro, chopped (if you have cilantro haters, substitute parsley)
1 ripe heirloom tomato, finely chopped
1/2 cup canned coconut milk
Place the steak into a large bowl with a lid or Ziploc bag.
In a bowl, combine the olive oil, lime juice, garlic, chili peppers, paprika, ginger, cumin, salt, pepper, and cilantro. Pour about half the sauce over the steak. The remainder will be used to make the sauce. Rub the marinade all over the steak. Coat it completely. Seal the bag or cover the bowl and refrigerate at least 2 hours or overnight.
Take the finely chopped tomato (it should be chopped fine enough to seem like a sauce. Add to the bowl with the remaining marinade (sauce) referenced above. Add the coconut milk and mix until combined. Season lightly with salt and pepper. Cover and store in the refrigerator. Bring to room temperature before serving.
Preheat the grill to high. When preheated, add the steak to the hot grill and grill for 3 - 4 minutes on each side or until nice char marks are visible. Use an instant read thermometer for your perfect degree of doneness.
When you're ready to grill the steak, you'll need to prepare the remainder of the side dish portions of the dish.
For the sweet potatoes:
2 medium sweet potatoes, cut into wedges
2 T. olive oil
salt and pepper
Bring a large pot of salted water to a boil. Add the sweet potato wedges and boil for about 5 minutes or until just fork tender. Remove from water and drain. Toss the sweet potato wedges in the olive oil and salt and pepper.
When you're grilling the steak, add the sweet potato wedges on the hot grill and grill for 3 - 4 minutes on each side or until nice char marks are visible. If you have a small grill, grill the steak first, and while it rests, you can grill the potatoes.
For the quinoa:
1 cup uncooked quinoa
2 cups coconut milk
Add the coconut milk to a medium saucepan and bring to a low boil. Watch carefully so that it doesn't boil over. Add the quinoa, cover and reduce the heat to low. Simmer over low heat for about 20 minutes. Fluff with a fork and keep warm.
For the plaintains:
2 yellow plaintains, sliced into 1/2 inch rounds
oil for frying
Heat an inch or so of oil in a medium skillet over medium heat. When the oil begins to shimmer, add the plaintains and fry for 2 - 3 minutes per side until just lightly golden and crispy. Remove to a paper towel lined plate and lightly salt.
For the remaining side dishes:
I simply heated a can of rinsed and drained black beans. For the corn, you could easily open a can of Mexicorn, or grill a few ears of corn on the grill while the steak and potatoes are cooking. Slice the corn off the cob before serving.
Now assemble all your gorgeous dishes on a large platter. Take time to plate carefully to fully maximize the beautiful colors and textures. Just before serving, spoon the spicy tomato coconut sauce over the sliced steak. Add a few more slices of heirloom tomato or cherry tomatoes for another splash of color.
Let's work on the steak prep first:
Steak and No Cook Tomato Sauce
1 1/2 lbs. flank or skirt steak
1/2 cup olive oil
1/3 cup lime juice
2 cloves garlic, minced or grated
2 fresno chilies or jalapeno peppers, seeded and diced
1 1/2 T. hot or smoked paprika
2 t. fresh ginger, grated
1 t. ground cumin
1/2 t. salt and pepper, plus more if needed
1/2 cup fresh cilantro, chopped (if you have cilantro haters, substitute parsley)
1 ripe heirloom tomato, finely chopped
1/2 cup canned coconut milk
Place the steak into a large bowl with a lid or Ziploc bag.
In a bowl, combine the olive oil, lime juice, garlic, chili peppers, paprika, ginger, cumin, salt, pepper, and cilantro. Pour about half the sauce over the steak. The remainder will be used to make the sauce. Rub the marinade all over the steak. Coat it completely. Seal the bag or cover the bowl and refrigerate at least 2 hours or overnight.
Take the finely chopped tomato (it should be chopped fine enough to seem like a sauce. Add to the bowl with the remaining marinade (sauce) referenced above. Add the coconut milk and mix until combined. Season lightly with salt and pepper. Cover and store in the refrigerator. Bring to room temperature before serving.
Preheat the grill to high. When preheated, add the steak to the hot grill and grill for 3 - 4 minutes on each side or until nice char marks are visible. Use an instant read thermometer for your perfect degree of doneness.
When you're ready to grill the steak, you'll need to prepare the remainder of the side dish portions of the dish.
For the sweet potatoes:
2 medium sweet potatoes, cut into wedges
2 T. olive oil
salt and pepper
Bring a large pot of salted water to a boil. Add the sweet potato wedges and boil for about 5 minutes or until just fork tender. Remove from water and drain. Toss the sweet potato wedges in the olive oil and salt and pepper.
When you're grilling the steak, add the sweet potato wedges on the hot grill and grill for 3 - 4 minutes on each side or until nice char marks are visible. If you have a small grill, grill the steak first, and while it rests, you can grill the potatoes.
For the quinoa:
1 cup uncooked quinoa
2 cups coconut milk
Add the coconut milk to a medium saucepan and bring to a low boil. Watch carefully so that it doesn't boil over. Add the quinoa, cover and reduce the heat to low. Simmer over low heat for about 20 minutes. Fluff with a fork and keep warm.
For the plaintains:
2 yellow plaintains, sliced into 1/2 inch rounds
oil for frying
Heat an inch or so of oil in a medium skillet over medium heat. When the oil begins to shimmer, add the plaintains and fry for 2 - 3 minutes per side until just lightly golden and crispy. Remove to a paper towel lined plate and lightly salt.
For the remaining side dishes:
I simply heated a can of rinsed and drained black beans. For the corn, you could easily open a can of Mexicorn, or grill a few ears of corn on the grill while the steak and potatoes are cooking. Slice the corn off the cob before serving.
Now assemble all your gorgeous dishes on a large platter. Take time to plate carefully to fully maximize the beautiful colors and textures. Just before serving, spoon the spicy tomato coconut sauce over the sliced steak. Add a few more slices of heirloom tomato or cherry tomatoes for another splash of color.
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