Get your Mojo on! This dinner is so fun and so tasty. If you have never had plantains before, they are an awesome side and great to add into your Whole 30, especially right about now when you may be sick of potatoes!
What you need
1 ½ pounds skirt steak, cut into 4 portions
2 tb lime juice
½ cup fresh orange juice
1 tablespoon Tessemae’s Slow Roasted Garlic
1 teaspoon ground cumin
coarse salt and ground pepper
½ cup Tessemae’s Southwest Ranch
or Zesty Ranch
½ cup packed cilantro
3 very ripe plantains (yellow with lots of dark brown and black spots)
1 head Bibb lettuce
1 avocado, diced
What to do
- In a resalable plastic bag stir together the lime juice, orange juice, Slow Roasted Garlic, cumin, 1 teaspoon salt and ½ teaspoon pepper. Add the steak and marinate at least 1 hour and up to one day.
- Heat your oven to 375. Cut the ends of the plantains and score the peel from end to end lengthwise. Peel by unwrapping, starting where you scored. Slice the plantains on the diagonal into half inch slices.
- Place on a parchment lined baking sheet and toss with ¼ cup Southwest Ranch. Spread in a single layer and bake until golden brown on the bottom about 15 minutes, turn over and bake until very tender, about 15 minutes more.
- While the plantains roast: Heat your grill or grill pan to medium-high. Remove the steak from the marinade and season with salt and pepper. Grill until medium rare, about 4 minutes per side. (You can grill skirt steak longer, but it gets very tough if cooked past medium.) Let the steak rest at least 5 minutes before slicing. Serve with the plantains, lettuce and avocado.