Beef Strips with Cacao-Chili Sauce, Green Plantain Mash, and Warm Corn Tomato Salad

Instructions

1. 1

   Peel the green plantains, cut them into medium chunks, and place them in a pot with enough water to cover and 1/2 teaspoon of salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender.

2. 2

   While the plantains cook, pat the beef strips dry with paper towels and season them with 1/2 teaspoon salt, black pepper, and ground cumin.

3. 3

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the beef and sear for 3 to 5 minutes, stirring only as needed to brown it. Remove the meat and set aside on a plate.

4. 4

   In the same skillet, add another tablespoon of vegetable oil. Add half of the red onion and half of the minced garlic. Sauté for 2 minutes until fragrant.

5. 5

   Add the tomato paste, cocoa powder, and ground chili or red pepper flakes. Cook for 30 seconds, then pour in the beef broth or water and 2 tablespoons of lime juice. Stir well, scrape up the browned bits, and cook for 3 to 4 minutes until the sauce thickens slightly.

6. 6

   Return the beef to the skillet and cook for 2 to 3 minutes more, coating it with the sauce, until done to your liking. Turn off the heat and add 2 tablespoons chopped cilantro. Adjust salt if needed.

7. 7

   For the warm salad, heat the remaining tablespoon of vegetable oil in another skillet over medium heat. Add the corn kernels and cook for 4 minutes until lightly charred in spots. Stir in the remaining red onion and cook for 2 minutes.

8. 8

   Add the diced tomato, the rest of the minced garlic, 1/4 teaspoon salt, and 1 tablespoon lime juice. Cook 1 minute more, just until the tomato is lightly warmed but still holds its shape. Remove from the heat and toss with 1/4 cup chopped cilantro.

9. 9

   Drain the cooked plantains and place them in a large bowl. Add the butter, 2 tablespoons of the plantain cooking liquid, and the remaining salt. Mash until rustic and smooth. If needed, add 1 extra tablespoon of cooking liquid to loosen the texture.

10. 10

    Serve a base of green plantain mash on each plate. Top with the beef strips and their cacao-chili sauce, and spoon the warm corn and tomato salad alongside. If you want to keep the dish warm before serving, you can place it in an oven preheated to 200 °F / 95 °C for up to 10 minutes.