Mofongo con churrasco

• Servings: 4
• Difficulty: medium
• Time: 1 hour
• Tools: mortar and pestle, cutting board, knife, frying pan, spatula, pot

Ingredients

• 4 green plantains (800g)
• 400g skirt steak
• 4 garlic cloves
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt to taste
• Pepper to taste

Instructions

1. Peel the plantains and cut them into 1-inch slices.
2. Place the plantain slices in a pot with water and bring to a boil. Cook for 15-20 minutes or until the plantains are tender.
3. While the plantains are cooking, season the skirt steak with salt and pepper.
4. Heat the olive oil in a frying pan over medium-high heat. Add the skirt steak and cook for 4-5 minutes per side for medium-rare or to desired doneness. Remove from heat and let it rest for 5 minutes before slicing.
5. In a mortar and pestle, crush the garlic cloves with salt to create a paste.
6. Once the plantains are tender, drain them and transfer them to a mortar and pestle. Mash the plantains until smooth.
7. Add the garlic paste and butter to the plantains and mix well.
8. Serve the mashed plantains with the sliced skirt steak on top. Enjoy!