Latin Steak and Onions with Bacon Tostones

Ingredients

• Latin Steak and Onions
• 1 large onion, thinly sliced
• 3 tablespoons cilantro, coarsely chopped
• 2 limes
• 3 tablespoons olive oil
• 2 tablespoons chunky garlic paste
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper
• 1 ½ lb thin-sliced top sirloin steak
• Large zip-top bag
• ½ cup orange juice
• Bacon Tostones
• 3–4 green onions, coarsely chopped
• 4 slices thick-cut bacon
• 12 oz frozen fried plantains (tostones)
• 1 cup chicken broth
• 1 ½ teaspoons chunky garlic paste
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Cooking sequence

1. Prepare steaks and begin to marinate (5 minutes)
2. Let steaks marinate; cut onions and bacon for tostone recipe (30 minutes)
3. Complete steaks and tostones; serve (25 minutes)

Latin Steak and Onions - Prep

1. Slice onion; chop cilantro.
2. Squeeze limes for juice (2 tablespoons).

Bacon Tostones - Prep

1. Chop onions. Cut bacon into 1-inch pieces (wash hands).

Latin Steak and Onions - Steps

1. Place all ingredients (except orange juice and cilantro) in zip-top bag (wash hands); seal bag and shake to evenly coat steaks. Let stand 30 minutes (or overnight) to marinate.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Remove steaks from marinade and pat dry (reserving onions and marinade). Place steaks (two at a time) in pan; cook 2–3 minutes on each side and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time. Repeat with remaining steaks.
3. Place reserved onions and marinade and orange juice in same pan; bring to a rolling boil. Reduce heat to simmer; cook and stir 5 minutes or until onions are tender. Remove pan from heat; stir in cilantro. Cut steaks into 2-inch wide strips; top with onions and sauce. Serve.
4. NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, 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.

Bacon Tostones - Steps

1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place bacon in pan; cook and stir 7–8 minutes or until bacon is crispy.
2. Meanwhile, place tostones, broth, and garlic in large microwave-safe bowl and cover; microwave on HIGH for 4–5 minutes or until mixture is hot and tostones are tender.
3. Stir into tostones: bacon (including 1 tablespoon bacon fat), onions, salt, and pepper; mash (with potato masher or food processor) until blended. Serve immediately.