Tonights meal is brought to you by Home Chef.
NOTE: This meal only takes 30 – 40 min if you are serving 2 people. This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served. I also had to substitute this recipe a little based off of my Gas Stove.
TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything. Here is what I had my kids do.
- Fold laundry and put away.
- Start working on homework and complete their 30 minutes of reading each day.
- Place all school items that need to be reviewed on kitchen table.
6 Garlic Cloves
3 Ripe Plantains with Black Spots
6 Zucchinis (the large zucchini was actually grown in our garden)
12 oz. Radishes
6 Flat Iron Steaks (I used New York Thin Strip Steak)
1 1/2 tsp. Dried Oregano
9 fl. oz. Red Cooking Wine
6 tsp. Beef Demi-Glace
1 1/2 fl. oz. Worcestershire Sauce
1.8 oz. Butter
Preheat oven to 425 degrees.
Prepare the Ingredients. Mince garlic. Peel plantains and cut into 1/2″ slices. Trim zucchini ends and cut on an angle into 1/4″ slices. Trim and quarter radishes. Peel and halve shallots. Slice half the shallots into thin strips (julienne) and cut other half into a fine dice. Rinse steaks, pat dry, and season both sides with 1/2 tsp salt and a pinch of pepper.
Begin Tostones and Sear Steaks. Line a platte with a paper towel. Heat 2 Tbsp. olive oil in a medium non-stick pan over medium heat. Add plantains to hot pan and cook 3 – 4 minutes per side, or until lightly browned. (I actually had to cook my plantains for less than 2 minutes. Keep an eye on them because if you get busy working on something else you will burn the first batch, just like I did.) Remove to towel-lined plate and let cool. Drain all but 2 tsp. oil from pan and place over medium-high heat. Add steaks to hot pan and cook 2 minutes per side, or until browned. (Depending on how you like your steak cooked, vary this time. I cooked my steaks for 45 seconds – 1 minute.) Transfer steaks to a plate. No need to wipe pan clean.
Finish Steaks and Cook Vegetables. Place zucchini, radishes, and julienned shallots on a prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and bake 15 minutes. Remove from oven and place steaks on another baking sheet. Bake 2 -4 minutes, or until steaks reach a minimum internal temperature of 145 degrees and vegetables are tender and lightly charred. (Again, depending on how you like your steak determines the amount of time you want them in the oven. I put mine in the oven and I regret that. I was lucky to see some pink in a steak. If you like medium rare, don’t bake them in the oven after searing them.)
Finish the Tostones. While vegetables are cooking, replace paper towels on a plate. Lay plantain slices on a clean surface and smash to 1/4″ thickness with bottom of a clean pan. Place pan used to cook steaks over medium heat, replenishing olive oil if necessary. Return plantains to hot pan and cook 4 minutes per side (I only cooked my plantains about 2 more minutes on each side), or until golden brown. Transfer to towel-lined plate and season with a pinch of salt and pepper.
Make the Sauce. Heat 1 tsp. olive oil in a small pan over medium-high heat. Add garlic, oregano, and finely diced shallots. Cook 30 seconds, or until fragrant. Add red wine and cook 2 – 4 minutes, or until mostly evaporated. Add demi-glace, Worcestershire sauce, and 1/4 cup water. Return to a simmer and cook 30 seconds, or until sauce thickens slightly. Remove from burner and swirl in butter. Season with a pinch of salt and pepper.
Plate the Dish. Place vegetables and to stones on a plate. Pool sauce in front of vegetables and serve steak in sauce. (I recommend pouring sauce on top of the steak).
This meal was amazing! Even the wife couldn’t believe how good it tasted and said, “This is by far the best meal I have ever made.” So, a win for the Dad that is learning to cook. Enjoy!