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Recipe Summary

prep:
10 mins
bake:
20 mins at 400°
grill:
23 mins
Servings:
4
Yield:
servings
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Ingredients

Salsa
Tostones
Churrasco

Directions

Instructions Checklist
  • Heat grill to medium-high; heat oven to 400°.

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Salsa
  • 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.

Instructions Checklist
Instructions Checklist
Tostones
  • 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° for 15 minutes.

Churrasco
  • 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.

  • 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° for an additional 5 minutes. Serve steak and scallions with salsa and tostones alongside.

Nutrition Facts

523 calories; total fat 22g; saturated fat 4g; cholesterol 68mg; sodium 804mg; carbohydrates 59g; fiber 8g; protein 30g.

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