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Mofongo Relleno de Churrasco (Puerto Rican–Style Mashed Plantains with Skirt Steak)
Recipes
Mofongo Relleno de Churrasco (Puerto Rican–Style Mashed Plantains with Skirt Steak)
6 servings
1 hour, 30 minutes total (Active 45 minutes)

Ingredients

    • For churrasco
    • 1 lime, for juice
    • ½ teaspoon ground cumin
    • 1 ½ teaspoons adobo seasoning
    • 2 tablespoons extra-virgin olive oil
    • 2 lb skirt steak
    • For mofongo
    • 12 cloves garlic
    • ½ cup extra-virgin olive oil
    • 1 lime, for juice
    • ¼ bunch fresh cilantro
    • 2 cups vegetable oil, for frying
    • 6 large green plantains
    • 1 ½ teaspoons adobo seasoning

    Steps

      1. Prepare churrasco. Juice lime (1 tablespoon). Combine lime juice, cumin, adobo seasoning, and oil until blended. Place steak in shallow dish and coat with marinade (wash hands); let stand 30 minutes (or chill overnight) to marinate.
      2. Prepare mofongo. Smash garlic cloves. Combine olive oil and garlic in small saucepan on medium. Cook 4–6 minutes until garlic is slightly softened. Juice lime (1 tablespoon); chop cilantro (¼ cup).
      3. Heat vegetable oil to 300°F. Peel plantains and cut into 1-inch-thick rounds. Fry plantains 8–10 minutes until softened, but not browned. Remove from oil and mash with potato masher (or large mortar and pestle). Stir in garlic-oil mixture, adobo seasoning, lime juice, and cilantro. Form mixture into 6 (½-cup) balls.
      4. Preheat grill (or grill pan) on medium-high. Pat steak dry. Place steak on grill and cook 2–3 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
      5. Top mofongo with sliced steak and drizzle with Garlic-Cilantro Sauce; serve.

    The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

    Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
    Do not reuse marinades.
    Do not rinse raw meat.

    Amount per ⅙ recipe serving: Calories 740, Total Fat 43g, Sat Fat 9g, Trans Fat 0.5g, Chol 105mg, Sodium 770mg, Total Carb 60g, Fiber 4g, Total Sugar 27g, (Incl. 0g Added Sugars), Protein 37g, Vitamin D 0%, Calc 2%, Iron 20%, Potassium 25%