Prepare Mofongo, Mole, and Escabeche; recipes follow.
Prep Time:
Servings: 4
Author: Warren Prince
Source:
Latin-Spiced Steak
Ingredients:
Instructions:
1.
2.
Mix all the dry ingredients (not the steaks)
3.
Pre-heat a pan to saute the steaks over medium high heat. If using raw steaks (not sous-vide cooked) pre-heat the oven to 400F.
4.
If using previously sous vide cooked steaks, remove from the pouch, and dry very well. Season each steak liberally with the dry rub. You should use it all. Saute the steaks over medium high heat till well seared, about 2 minutes per side. Allow steaks to rest 5 minutes.
5.
If using raw steaks, saute the steaks for about 3 minutes on each side. Place pan in the oven and bake to desired degree. I'd suggest about 8 minutes, maybe less. Depends on thickness of the steak. Remove from the oven and allow to rest for 5 minutes.
6.
Thinly slice the steak across the grain. Place in a bowl and toss with the juice of a lime, some cilantro, and salt to taste. Sauce plate with the Mole, place some Mofongo on the Mole, top the Mofongo with the beef, and top the beef with some Escabeche.
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0.4 lb. Tomatoes, grape sliced0.2 lb. Cucumber diced0.18 lb. Onion, Red minced0.18 lb. Pepper, Bell yellor or orange, diced1.0 each Mangos diced0.5 cup Cilantro minced1.0 each Lemon juice only1.0 each Lime Juice only1.0 each Oranges Juice only0.5 each Pepper, Poblano Chile fine dice
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Slice the tomatoes sideways.
2.
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3.
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4.
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2.0 lb. Potatoes, Sweet 1 inch cubes1.0 each Plantain yellow - 1 inch chunks1.0 each Plantain black, cut into 1 inch pieces2.0 tsp. Garlic minced0.25 cup Scallions thinly sliced0.5 tsp. Cumin0.125 tsp. Pepper, White0.5 each Oranges Juice only
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