Lunch: Skirt Steak Mofongo

Ingredients

Vegetable oil, for frying
2 plantains, sliced 3/4-inch thick
2 to 3 teaspoons beef broth
2 teaspoons garlic oil, plus more for drizzling
Chicharrones, optional
1 pound skirt steak
Salt
Creole sauce, for drizzling
Sliced avocado, for serving

Instructions

Heat vegetable oil until hot, and then fry the plantains for 10 to 15 minutes. Transfer to a pilon with the beef broth and garlic oil and mash together until combined. Mix in some chicharrones, if using. Mold the plantain mixture into an 8-ounce bowl, then plate the mofongo. Cook the skirt steak on a flat skillet over high heat on one side. Sprinkle the top with salt, flip the steak and drizzle the top with garlic oil. Cook until desired doneness, then flip once more, spread with garlic oil and season with salt. Cut into pieces and drizzle with Creole sauce. Place into the plated mofongo and serve with avocado.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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