Appetizers & Side Dishes
Plantain and Grilled Steak Stacks
Prep Time: 10 min | Cook Time: 30 min | Servings: 8 | Calories: 406
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Prep Time
10 min
Cook Time
30 min
Servings
8
Calories
406
This exotic dish makes a filling meal with a combination of ripe green plantains cooked and layered with skirt steak, and a mixture of avocado, lime and chili along with a topping of Sargento® Shredded Authentic Mexican Cheese. It melts perfectly to make every last bite cheesy and delicious.
Ingredients
- 1/4 cup canola oil
- 2 green plantains, peeled and sliced into 1-inch pieces
- 2 skirt steaks
- 1 avocado, peeled, cut into small chunks
- Juice of 1 lime
- 1 serrano chili, seeded, minced
- 1-3/4 cups (7 oz.) Sargento® Shredded Authentic Mexican Cheese
Directions
- Heat oil in skillet to 350°F. Fry plantains in oil on both sides until golden brown (about 3-4 minutes) per side. Remove the plantains and place on paper towels. Flatten the plantains by pressing down with a mallet or plate with pressure. Return the plantains to the oil; fry for another 1-2 minutes or until golden and crispy.
- Cook steaks to desired doneness. Cut in 1 to 2-inch pieces.
- Combine the avocado, lime, chili and salt and pepper.
- Place a spoonful of the avocado mix on each plantain. Top with hot steak; finish with a generous topping of cheese.
