Equipment
Ingredients
Main
- 960 g skirt steak, trimmed
- 12 g salt
- 12 g ground pimento
- 4 plantains, whole, unpeeled
- 15 ml honey, liquid
- 1 cinnamon stick
Nutrition (per serving)
Method
Trim any excess fat and the silver membrane from the skirt steaks.
Mix the salt and pimento together, then rub the mixture evenly over all sides of the steaks.
Preheat your grill or a heavy skillet to high heat. Simultaneously, preheat the oven to 230°C (450°F) with a large cast-iron skillet placed inside.
Place the whole, unpeeled plantains into the hot cast-iron skillet in the oven and roast for 15 to 20 minutes.
Place the steaks on the hot grill or skillet and sear for 8 to 10 minutes, turning several times.
Transfer the steak to a board, cover loosely with foil, and rest for 3 to 4 minutes.
Slice the steak against the grain into thick strips. Plate with the roasted plantains, slicing the plantain skins open to reveal the fruit. Drizzle with honey and dust with cinnamon.
Chef's Notes
- For skirt steak, always slice against the grain to ensure tenderness, especially since it's a naturally tougher cut.
- Don't overcrowd the grill or skillet when searing the steak; cook in batches if necessary to achieve a good sear.
- The plantain skins will blacken and split during roasting, which is normal and indicates the flesh inside is becoming tender and sweet.
- Adjust the resting time for the steak based on thickness; thicker cuts may need slightly longer.
- If pimento is unavailable, a blend of allspice and black pepper can offer a similar warm, aromatic profile.
Storage
Refrigerator: 72 hours — Store steak and plantains in separate airtight containers.
Reheating: Reheat steak gently in a skillet over medium heat to prevent overcooking; warm plantains in a 175°C (350°F) oven.
