Carne Asada Tostones with Chimichurri Chopped Salad
Ever had tostones before? How about plantains, period? This recipe is an easy way to get hooked. Flavorful green plantains (famous cousins of bananas) get smashed down into discs and fried in a pan, serving as the perfect foundation for smashed avocado, marinated flank steak, and the tasty makings of our Organic Chimichurri Chopped Salad Kit. The result is sort of like a tostada, but much more Caribbean than Mexican in vibe. Keep this recipe in your back pocket the next time you want to impress your guests to the point that they’re encouraging you to start your own cooking show — or just any time you want to impress yourself.
- Active Time:
- 40 minutes
- Total TIME:
- 2.5 hours
- SERVINGS:
- 15
- CREATED BY:
- A Sassy Spoon
Ingredients
- 1 Taylor Farms Organic Chimichurri Chopped Salad kit
- 1/2 lb flank steak
- 1/3 cup mojo marinade
- 1/2 teaspoon ancho chili powder
- 1/4 cup chopped cilantro
- Salt to taste
- Pepper to taste
- 4 large green plantains peeled and cut into 2” slices (make sure the plantains are thick in diameter)
- 1/2 cup avocado oil
- 1 small ripe avocado, mashed
Directions
- In a glass bowl or baking dish, add the flank steak. Pour the mojo marinade on top along with ancho chili powder, chopped cilantro, and salt and pepper to taste (start with 1/2 teaspoon of each and go from there). Gently massage the marinade into the meat and make sure it is evenly coated. Place plastic wrap over the bowl/dish. Marinate for 1-2 hours.
- Preheat grill on medium-high heat. Grill meat for 5-8 minutes on each side, depending on desired doneness. Transfer the steak to a cutting board and let it rest for 5 minutes. Slice the flank steak against the grain, then chop it into cubes. Set aside.
- In a medium deep nonstick skillet, heat avocado oil over medium heat. Fry the thick plantain slices for about 5 minutes. Remove and drain on paper towels to absorb the excess oil. Using a plantain press, two plates, or a paper towel folded over, smash the plantains to about 1/2 inch thick. Fry the now-smashed plantains again for about 5 minutes in the same skillet, until golden brown on both sides. Remove and drain on paper towels. Sprinkle with salt. (You can reuse the oil, if you’d like, so no need to discard.)
- In a large bowl, add the Taylor Farms Chimichurri Chopped Salad Kit, including the toppings but not the dressing. Top with carne asada.
- To assemble, spread a spoonful of mashed avocado on top of each tostone. Add a spoonful of the salad, then top with carne asada. Drizzle tostones with reserved dressing. Serve immediately and enjoy!
Are Plantains and Bananas Related?
Plantains might look like bananas, but don’t let the resemblance fool you — they play by totally different rules. Starchier and far less sweet, plantains are built for cooking, not snacking raw. When green, they’re firm and savory — perfect for frying into crispy tostones or slicing up for baking or roasting. As they ripen and darken, they soften and develop a subtle sweetness that works great in dishes like maduros or mashed and pan-fried for a caramelized, golden bite. They’re both part of the Musa genus and share a lot of genetic similarities. In fact, plantains are sometimes called “cooking bananas.”
Plantains are a staple in Latin American and Caribbean kitchens for a good reason: plantains are versatile, filling, and add a ton of character to just about any meal. Use them as a base for toppings, serve them alongside grilled proteins and rice, or crisp them up as a stand-alone snack. Plantains are easy to find at most grocery stores these days, so grab an extra bunch when you’re shopping for this recipe so you can experiment and find your favorite version of these versatile not-bananas.
