Honduran Coffee-Crusted Steak with Green Plantain Mash and Warm Chimol

Instructions

1. 1

   1. Peel the green plantains, cut them into large chunks, and place them in a pot with enough water and 1 teaspoon of salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender.

2. 2

   2. While the plantains cook, pat the beef steak dry with paper towels. Mix the ground coffee, ground cumin, sweet paprika, 2 grated garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture all over the meat and let it rest for 10 minutes.

3. 3

   3. For the warm chimol, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the red onion, red bell pepper, and 2 chopped garlic cloves. Cook for 3 minutes until slightly softened. Stir in the ripe tomatoes, fresh cilantro, lime juice, white vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook 2 minutes more, just enough to warm it while keeping its texture. Remove from the heat.

4. 4

   4. Drain the cooked plantains and mash them while hot with the butter and milk until you get a rustic mash. Adjust with the remaining salt if needed. Keep warm over very low heat. If preferred, you can hold it covered in the oven at 200°F / 95°C.

5. 5

   5. Heat a large skillet or griddle over medium-high heat with the remaining 2 tablespoons vegetable oil. Once hot, cook the steaks for 3 to 4 minutes per side for medium doneness, or until your preferred doneness. If you prefer to finish them in the oven, transfer them to 400°F / 200°C for 3 to 5 minutes, depending on thickness.

6. 6

   6. Let the meat rest for 5 minutes so it keeps its juices. Then slice the beef steak into thick strips or serve whole.

7. 7

   7. To serve, place a portion of green plantain mash on each plate, arrange the coffee-crusted beef steak on top, and finish with a generous spoonful of warm chimol.