Tostones with Chimichurri & Glazed Steak

Steps

1. 1Slice the plantains

   Peel the green plantains and cut them into thick rounds, about 1–1.5 inches each.

   Plantain
2. 2Fry the plantains once4 min

   Heat vegetable oil in a pan over medium-high heat. Add the plantain rounds and fry until lightly golden on both sides, about 3–4 minutes per side. Remove and drain on paper towels.

   Don't let them brown too much on the first fry—they should be just tender.

   PlantainVegetable oil
3. 3Flatten the plantains

   Place each fried plantain piece between parchment paper and flatten with a tostonera or the bottom of a heavy pan to about half the original thickness.

   Work gently so they don't crack.

   Plantain
4. 4Fry the plantains again3 min

   Return the flattened plantains to the hot oil and fry again until crisp and golden, about 2–3 minutes per side. Drain on paper towels and season immediately with salt.

   The second fry gives them their signature crunch.

   PlantainVegetable oilSalt
5. 5Make the chimichurri

   Finely chop the garlic, parsley, shallot, and red chili. Combine in a bowl with olive oil and a pinch of salt. Stir well to blend.

   Let the chimichurri sit for a few minutes so the flavors meld.

   GarlicParsleyShallotred chiliOlive oilSalt
6. 6Sear the beef5 min

   Pat the beef dry. Heat a pan over high heat with a drizzle of oil. Sear the beef on both sides until a dark crust forms and the meat is cooked to your liking, about 3–5 minutes per side depending on thickness. Let rest briefly, then slice.

   The caramelization comes from high heat and a dry surface—don't move the meat too early.

   BeefVegetable oil
7. 7Plate and serve

   Arrange the tostones on a plate, top with sliced beef, and drizzle with chimichurri. Serve immediately.

   The contrast between crispy plantains, tender beef, and bright herb sauce is what makes this dish work.

   PlantainBeefParsleyred chili