Churrasco and Tostones

Churrasco and Tostones
Servings: 4 Yield: servings Prep 10 mins Bake 400°F 20 mins Grill 23 mins

Ingredients

Salsa
  • 1 pkg (10.5 oz) cherry tomatoes
  • 2 ears corn, husks and silk discarded
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1 - 2 tablespoons chopped cilantro (optional)
Tostones
  • 1 1/2 pounds green plantains
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
Churrasco
  • 1 pound flank steak
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 bunches scallions, cleaned and trimmed

Make It

1. Heat grill to medium-high; heat oven to 400 degrees .

Salsa

2. Thread tomatoes onto skewers and spritz with nonstick cooking spray. Grill corn 12 minutes, turning frequently, and grill tomatoes 8 minutes, turning once. Transfer to a cutting board and remove tomatoes from skewers into a bowl. Cut kernels from corn cobs and add to bowl along with lime juice, oil, salt and, if using, cilantro. Set aside.

Tostones

3. Peel plantains and cut into 1/2- to 3/4-inch slices. Toss in a bowl with 1 1/2 tbsp of the oil and 1/4 tsp of the salt. Place on a nonstick or foil-lined baking sheet and bake at 400 degrees for 15 minutes.

Churrasco

4. Meanwhile, carefully split flank steak in half horizontally as if opening a book, cutting into 2 thin pieces. Slice each piece in half (for a total of 4 pieces). Season with ancho chile powder, salt and pepper. Grill steak to taste, about 5 minutes, turning once, for medium-rare. Transfer to a platter to rest. Add scallions to grill; grill 6 minutes, turning once, until charred.

5. Remove plantains from oven, smash with the bottom of a glass to flatten, and flip over. Brush with remaining 11/2 tbsp oil, sprinkle with remaining 1/4 tsp salt and bake at 400 degrees for an additional 5 minutes. Serve steak and scallions with salsa and tostones alongside.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 523, Fat, total (g): 22, chol. (mg): 68, sat. fat (g): 4, carb. (g): 59, fiber (g): 8, pro. (g): 30, sodium (mg): 804, Percent Daily Values are based on a 2,000 calorie diet.