Mofongo Relleno de Churrasco (Puerto Rican–Style Mashed Plantains with Skirt Steak)

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
• For sauce
• 1 bunch green onions
• 1 bunch fresh cilantro
• 4 limes, for juice
• ¼ cup garlic stir-in paste
• ¼ cup red wine vinegar
• ¼ cup extra-virgin olive oil
• ¼ teaspoon dried oregano
• ¼ teaspoon ground cumin
• 1 teaspoon adobo seasoning

Steps: Mofongo

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 (1/4 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 (1/2-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.

Steps: Garlic-Cilantro Sauce

1. Preheat grill (or grill pan) on medium. Place onions on grill and cook 2–3 minutes, turning occasionally, until charred. Chop onions and cilantro coarsely. Juice limes (1/4 cup).
2. Combine all ingredients in blender; blend 1 minute or until smooth. Chill until ready to serve.