Mashed Plantains with Oh, Baby! Garlic–Tomato Shrimp on Top, Grilled Flank Steak with Lime and Onions, and Quick Rice with Black Beans

Name: Mashed Plantains with Oh, Baby! Garlic–Tomato Shrimp on Top, Grilled Flank Steak with Lime and Onions, and Quick Rice with Black Beans
Yield: 4 servings
Ingredients: 7 tablespoons extra-virgin olive oil (EVOO), plus a little to drizzle; 2 medium yellow onions, 1 finely chopped, 1 thinly sliced; 1 tablespoon plus 2 teaspoons ground cumin; 3 tablespoons fresh thyme (from 5 or 6 sprigs), chopped; 3 cups chicken stock or broth; 1 1/2 cups uncooked white rice; 1 15-ounce can black beans; Coarse salt; 2 pounds flank steak; 2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning; 1 lime, zested, cut into wedges; 3 green plantains; Wax paper; 1 small green bell pepper, cored, seeded, and finely chopped; 4 garlic cloves, finely chopped; 1 pound small shrimp, peeled, deveined, and coarsely chopped; Coarse black pepper; Zest and juice of 1 lemon; 1 8-ounce can tomato sauce; 3 tablespoons finely chopped fresh flat-leaf parsley (a handful of leaves); Hot sauce, such as Tabasco, to taste

December 9, 2011

Gloria Estefan taught me how to cook plantains in the microwave and her husband, Emilio, gave me the urban, updated idea of lightening up some Cuban-influenced dishes. The result is this menu, my interpretation of Metro-Retro Cuban cooking. This dinner is also delicious made with seasoned grilled thin-cut chicken breast, seasoned in the same manner as the steak.

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