Caribbean Style Skirt Steak and Tostones

You will feel like you’re having dinner at a resort in the Dominican Republic when you try this Caribbean Style Skirt Steak served with tostones. Tostones are fried green plantains which are commonly served in many countries in the Caribbean.  This dish was inspired by my wonderful husband who was born and raised in the Dominican Republic. He loves making all types of tasty dishes that bring a little taste of the Dominican Republic into our home.

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Ingredients

• Skirt Steak medium well cut in cubes
• Green Plantains 2 cut in 1 inch pieces
• Oregano
• Ground Black Pepper
• Paprika Powder
• Pink Himalayan Salt
• Cilantro 3 sprigs
• Mushrooms 4
• Tomatoes 2 small
• Granulated Garlic
• Onion 1/2
• Lemon 2 tbsp
• Water 1/2 cup to cook sauce and 1/2 cup for lemon garlic water
• Tomato Paste 1 tbsp

How to Make Caribbean Style Skirt Steak with Tostones

1. Begin by spraying your skirt steak with cooking spray or rubbing it with olive oil.
2. Season your skirt steak generously with the Himalayan pink salt, ground black pepper, paprika powder, oregano. Set the steak aside once you’re done seasoning it.
3. Over medium heat, place your skirt steak in a skillet and cook to desired doneness. For this recipe, I cooked mine until it was medium-well, which took approximately 10-12 minuts.
4. Once your skirt steak is finished cooking, remove it from the pan and cut it into cubes. Set the skirt steak aside as you finish the rest of your dish.
5. Prepare your creole sauce by cutting and dicing your onion, tomatoes, mushrooms and cilantro. In a separate bowl, squeeze fresh lemon juice from your lemon over those cut vegetables. Mix everything together and set aside for later.
6. Peel and cut your plantains into 1 inch pieces.
7. Heat up in enough oil in your pan to submerge the plantains. Place your plantains into the oil at medium high heat and let it fry for 30-40 seconds. Remove the plantains from the pan and bring them to a cutting board or plate.
8. Smash your plantains using a cup or a smasher if you have one.
9. Prepare your lemon, garlic and water base. Mix water, lemon juice from one freshly squeeze lemon and granulated garlic in a bowl.
10. Dip the plantains into the lemon, garlic and water base sauce.
11. Bring your plantains back to the pan and fry for another 30-40 seconds or until golden.
12. Remove the plantains from your pan and set aside.
13. Over medium heat, combine your cut onion, tomatoes, mushrooms and cilantro. Add your water and tomato paste and stir well.
14. Cook your creole sauce for about 10 minutes or until it has thickened.
15. Serve your creole sauce over your skirt steak and fried tostones and enjoy!

Top Tips for Making Caribbean Style Skirt Steak with Tostones

• Make sure you buy the green plantains not to be mistaken for the yellow ones. The yellow ones are called maduros and have a much sweeter taste. Tostones are made only with green plantains.
• Use a knife to cut the peel off of your plantains. Be careful not to cut the actual plantain itself. Simple, cut a line down the side of your plantain and use your knife to peel back the skin and remove it.
• There are several steps to make this dish, so preparation will be very important. Prep your ingredients before hand to ensure a smooth cooking process.

Caribbean Style Skirt Steak with Tostones

This Caribbean Style Skirt Steak is sure to impress your friends and family. You'll feel like you're on a beach in the Dominican Republic, cold beer in hand with this dish! The creole sauce is a must and adds so much extra flavor to this meal.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 people

Calories: 356kcal

Ingredients

• 2 lb skirt steak
• 2 green plantains
• 1 tsp oregano
• 1 tsp ground black pepper
• 1 tsp paprika powder
• 1 tsp himalayan pink salt or more to taste
• 3 sprigs cilantro chopped
• 1/2 cup mushrooms chopped
• 1/2 medium onion chopped and diced
• 2 1/2 tbsp lemon juice from freshly squeezed lemons
• 1 cup water 1/2 cup to cook sauce and 1/2 cup for lemon, garlic water base to dip plantains
• 1 tbsp tomato paste

Instructions

• Begin by spraying your skirt steak with cooking spray or rubbing it with olive oil.
• Season your skirt steak generously with the Himalayan pink salt, ground black pepper, paprika powder, oregano. Set the steak aside once you’re done seasoning it.
• Over medium heat, place your skirt steak in a skillet and cook to desired doneness. For this recipe, I cooked mine until it was medium-well, which took approximately 10-12 minuts.
• Once your skirt steak is finished cooking, remove it from the pan and cut it into cubes. Set the skirt steak aside as you finish the rest of your dish.
• Prepare your creole sauce by cutting and dicing your onion, tomatoes, mushrooms and cilantro. In a separate bowl, squeeze fresh lemon juice from your lemon over those cut vegetables. Mix everything together and set aside for later.
• Peel and cut your plantains into 1 inch pieces.
• Heat up in enough oil in your pan to submerge the plantains. Place your plantains into the oil at medium high heat and let it fry for 30-40 seconds. Remove the plantains from the pan and bring them to a cutting board or plate.
• Smash your plantains using a cup or a smasher if you have one.
• Prepare your lemon, garlic and water base. Mix water, lemon juice from one freshly squeeze lemon and granulated garlic in a bowl.
• Dip the plantains into the lemon, garlic and water base sauce.
• Bring your plantains back to the pan and fry for another 30-40 seconds or until golden.
• Remove the plantains from your pan and set aside.
• Over medium heat, combine your cut onion, tomatoes, mushrooms and cilantro. Add your water and tomato paste and stir well.
• Cook your creole sauce for about 10 minutes or until it has thickened.
• Serve your creole sauce over your skirt steak and fried tostones and enjoy!

Nutrition

Calories: 356kcal | Carbohydrates: 2g | Protein: 50g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 767mg | Potassium: 763mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 4mg