Steaks with kimchi chimichurri and honey-ginger plantain
Gluten-Free, Dairy-Free, Soy-Free, Paleo
30 – 40 Minutes
It’s an international love affair between Argentinean chimichurri, Korean kimchi, and Caribbean-inspired plantain in this one-pan, paleo steak dinner.
- 3 scallions
- 6 or 7 sprigs fresh cilantro
- 1 lime
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- 1½ tablespoons puréed kimchi
- 1 plantain
- Beef options:
- 2 top sirloin steaks (about 6 ounces each)
- 1 New York strip steak (about 12 ounces)
- 2 filet mignons (about 5 ounces each)
- 1 red bell pepper
- 1 or 2 cloves peeled fresh garlic
- 1-inch piece fresh ginger
- 1 tablespoon honey
- ½ teaspoon red chile flakes (optional)
Botanical cousins to bananas, plantains grow on trees in tropical climates and store their energy as starch, which they turn into sugar as they ripen. Unlike bananas, plantains can be enjoyed across the full spectrum of ripeness, from green and firm to black and tender-soft.
Make the kimchi chimichurri
- Trim the root ends from the scallions; thinly slice the scallions.
- Finely chop the cilantro.
- Zest and juice the lime, keeping the zest and juice separate.
- Measure out 1 tablespoon sesame oil for the chimichurri; set aside the remaining 1 teaspoon sesame oil for finishing the plantain.
Prep and cook the plantain
- Trim off the ends and peel the plantain; cut the plantain crosswise into ½-inch-thick slices.
Prep and cook the beef
- Pat the beef dry with a paper towel; season generously with salt and pepper.
While the beef cooks and rests, prepare the remaining ingredients.
Prep the remaining ingredients; finish the plantain
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper lengthwise into 1-inch-wide strips, then crosswise into 1-inch-wide pieces.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
- In a small bowl, stir together the honey and remaining 1 teaspoon sesame oil.
Calories: 700, Protein: 55g (110% DV), Fiber: 6g (24% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 135mg (45% DV), Sodium: 190mg (8% DV), Carbohydrates: 52g (17% DV), Total Sugars: 28g, Added Sugars: (Honey, trace amounts of sugar in kimchi for fermentation): 9g (18% DV).
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.