Grains of Paradise-Crusted Steaks
with Mashed Plantain, Collard Greens & Ginger Peanuts
- Time20-30 mins
- Servings2
-
Nutrition
Est.
710calories
Tonight’s West African-inspired dinner features a one-of-a-kind spice: grains of paradise. This specialty ingredient—once claimed to have drifted down a river from paradise—is bursting with woodsy, citrusy and peppery flavor. Before seasoning your steaks with it, you’ll gently crush the spice yourself, releasing its enticing aroma. The “grains” (actually the dried seeds of a plant in the ginger family) are accented by our garnish of peanuts sautéed with fresh ginger. (Chefs, keep in mind that the plantain you’ll receive for this recipe should be brown or black—this means it’s ripe and sweet!)
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ingredients
Title
-
2
Top Sirloin Steaks -
1
Black Plantain -
1
Lime -
½
bunchCollard Greens -
1
bunchParsley -
2
TbspsPeanuts -
1
TbspButter -
1
1-Inch Piece Ginger -
1
tspGrains Of Paradise
kitchen tools
- Tongs
- Zester-Grater
- Large Pan
- Small Pot
- Wooden Spoon
- Cutting Board
- Prep Bowls
- Chef’s Knife
Kitchen Tongs, 13.5″
by Messermeister
$13.99
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Kitchen Tongs, 13.5″
by Messermeister
One of the most-used tools in our test kitchen, these locking tongs are constructed with durable stainless steel and non-slip silicone grips. When manning the BBQ or working over the stove, these kitchen tongs serve as an extension of our hands when our hands just can’t handle the heat. They also pick up countless little kitchen tasks, like tossing salads and saucing pastas. Made by Messermeister, the tongs feature a scalloped head designed to grip food without tearing it, non-slip silicone handles that stay cool while you cook, and the strongest locking mechanism in the market.
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tips & techniques
How To: Prep Grains of Paradise
Learn how to crush grains of paradise using the edge of a pot—no mess involved!
Black Plantains
Grains of…
Ginger
How To: Get…
How to Slice…
Collard Greens
Lime
Parsley
Peanuts
Butter
How To:…
How To: Peel…
How To: Peel…
How To:…
How To:…
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instructions
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1Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the plantain; slice into ½-inch-thick rounds. Using a peeler, remove the rind of the lime, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the peanuts. Peel and mince the ginger. Remove and discard the collard green stems; thinly slice the leaves. Finely chop the parsley leaves and stems. Leaving them in their sealed bag, gently crush the grains of paradise with the bottom edge of a pot.
2Cook & mash the plantain:
Add the plantain to the pot of boiling water and cook 9 to 11 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the butter and lime zest; season with salt and pepper. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
3Make the ginger peanuts:
While the plantain cooks, in a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.
4Cook the steaks:
While the plantain continues to cook, pat the steaks dry with paper towels; season on both sides with salt and the grains of paradise (pressing to adhere). In the pan used to make the ginger peanuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.
5Cook the collard greens:
While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the collard greens and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until the collard greens are bright green and slightly wilted. Remove from heat and season with salt and pepper to taste.
6Make the herb sauce & plate your dish:
In a bowl, combine the parsley and the juice of all 4 lime wedges. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Divide the mashed plantain, cooked collard greens and sliced steaks between 2 plates. Garnish with the ginger peanuts. Serve with the herb sauce on the side. Enjoy!
