Ingredients

Ingredients

• 2 Top Sirloin Steaks
• 1 Black Plantain
• 1 Lime
• 1/2 Collard Greens
• 1 Parsley
• 2 tbsp Peanuts
• 1 tbsp Butter
• 1 1-Inch Piece Ginger
• 1 tsp Grains Of Paradise

Instructions

Instructions

1

Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the plantain; slice into ½-inch-thick rounds. Using a peeler, remove the rind of the lime, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the peanuts. Peel and mince the ginger. Remove and discard the collard green stems; thinly slice the leaves. Finely chop the parsley leaves and stems. Leaving them in their sealed bag, gently crush the grains of paradise with the bottom edge of a pot.

2

Cook & mash the plantain:

Add the plantain to the pot of boiling water and cook 9 to 11 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the butter and lime zest; season with salt and pepper. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

3

Make the ginger peanuts:

While the plantain cooks, in a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

4

Cook the steaks:

While the plantain continues to cook, pat the steaks dry with paper towels; season on both sides with salt and the grains of paradise (pressing to adhere). In the pan used to make the ginger peanuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

5

Cook the collard greens:

While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the collard greens and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until the collard greens are bright green and slightly wilted. Remove from heat and season with salt and pepper to taste.

6

Make the herb sauce & plate your dish:

In a bowl, combine the parsley and the juice of all 4 lime wedges. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Divide the mashed plantain, cooked collard greens and sliced steaks between 2 plates. Garnish with the ginger peanuts. Serve with the herb sauce on the side. Enjoy!