Dominican Tamarind Onion Steak with Pumpkin Mangú and Crispy Fried Cheese

Instructions

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   1. In a large bowl, combine the beef steak with 3 garlic cloves, sour orange juice, Worcestershire sauce, oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 tablespoon of the tamarind pulp, mix well, and marinate for 20 minutes in the refrigerator.

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   2. Place the green plantains and pumpkin in a medium pot with enough water and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until both are very tender.

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   3. While the plantains and pumpkin cook, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the marinated steak in batches for 1 to 2 minutes per side. Remove and set aside.

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   4. In the same skillet, add another tablespoon of vegetable oil and cook the red onion with the remaining 3 garlic cloves for 4 minutes, stirring, until the onion softens.

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   5. Stir in the tomato paste, the remaining tamarind pulp, and the water. Cook for 2 minutes, scraping the bottom of the skillet to incorporate the browned bits. Adjust with the remaining salt and black pepper.

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   6. Return the steak and its juices to the skillet and cook over medium heat for 8 to 10 minutes, until the sauce slightly thickens and the meat is tender. If needed, keep warm over very low heat.

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   7. Drain the plantains and pumpkin. Mash them immediately in a large bowl with the butter and warm milk until you get a smooth mangú with a little texture. Taste and adjust salt if needed.

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   8. Heat the final tablespoon of vegetable oil in a nonstick skillet over medium heat. Fry the frying cheese for 2 to 3 minutes per side, until golden and crisp on the outside.

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   9. To serve, place a portion of pumpkin mangú on each plate, top with the onion steak and tamarind sauce, and finish with the crispy fried cheese and chopped fresh cilantro.

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    10. If you want to reheat the dish, do so over low heat in a skillet or in a preheated oven at 300°F (150°C) until hot throughout, avoiding excess moisture on the cheese.