Churrasco and Tostones

Churrasco and Tostones
Makes 4
Prep 10 m
Bake 20 m
Grill 23 m

Ingredients

Salsa

Tostones

Churrasco

Directions

  1. 1 of 1 Heat grill to medium-high; heat oven to 400 degrees .

Salsa

  1. 1 of 1 Thread tomatoes onto skewers and spritz with nonstick cooking spray. Grill corn 12 minutes, turning frequently, and grill tomatoes 8 minutes, turning once. Transfer to a cutting board and remove tomatoes from skewers into a bowl. Cut kernels from corn cobs and add to bowl along with lime juice, oil, salt and, if using, cilantro. Set aside.

Tostones

  1. 1 of 1 Peel plantains and cut into 1/2- to 3/4-inch slices. Toss in a bowl with 1 1/2 tbsp of the oil and 1/4 tsp of the salt. Place on a nonstick or foil-lined baking sheet and bake at 400 degrees for 15 minutes.

Churrasco

  1. 1 of 2 Meanwhile, carefully split flank steak in half horizontally as if opening a book, cutting into 2 thin pieces. Slice each piece in half (for a total of 4 pieces). Season with ancho chile powder, salt and pepper. Grill steak to taste, about 5 minutes, turning once, for medium-rare. Transfer to a platter to rest. Add scallions to grill; grill 6 minutes, turning once, until charred.
  2. 2 of 2 Remove plantains from oven, smash with the bottom of a glass to flatten, and flip over. Brush with remaining 11/2 tbsp oil, sprinkle with remaining 1/4 tsp salt and bake at 400 degrees for an additional 5 minutes. Serve steak and scallions with salsa and tostones alongside.
Nutrition Information for Churrasco and Tostones
Servings Per Recipe: 4
Per Serving: 30 g pro., 804 mg sodium, 59 g carb., 8 g fiber, 523 kcal cal., 4 g sat. fat, 22 g Fat, total, 68 mg chol.