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Jerk-Rubbed Top Sirloin with Mashed Plantains

Yankel Polak

Yankel Polak

February 7, 2019
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35 min

Total

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2

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Top Sirloin Steaks

  • 2 Tbsp Jamaican Jerk Seasoning

  • 2 unripe plantains

    peeled and cut into 1” coins

  • 1 c peanut oil

    substitute any high temperature fry oil

  • 6 Tbsp olive oil

  • ¼ c beef or vegetable stock

  • 2 garlic cloves

    minced

  • 1 Tbsp fresh oregano

    chopped

  • 2 Tbsp ghee

    for searing steaks

  • kosher salt

    to taste

  • black pepper

    to taste

Step By Step

Instructions

1
Season steaks with Jerk spice and set aside until they come to room temperature.
2
Preheat peanut oil to 350°F in heavy-bottomed pot or deep cast-iron. Place plantains in oil and fry for 8 minutes, or until softened, stirring occasionally to make sure all sides are fried evenly. Be Very Careful, Hot Oil! If you own a table top fryer this is the time to use it!
3
Remove from oil, and rest on paper towel to absorb excess oil. Transfer fried plantains to a mixing bowl, add garlic and oregano, then mash well with potato masher or large fork.
4
Preheat oven to 425°F.
5
Preheat cast-iron skillet over high heat, and add ghee. Once ghee has melted, sear steaks on all sides, for 2 minutes per side. Finish steaks in oven until meat thermometer inserted into thickest part reads 125°F. Let rest 8 minutes before slicing.
6
Turn heat for cast-iron skillet down to medium. Add ½ of the olive oil and mashed plantains, then sauté for 2 minutes. Add stock and remaining oil and sauté to combine. Season well with salt and pepper.

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