Mofongo con Churrasco

A traditional Puerto Rican and Dominican dish featuring savory mofongo made with green plantains and a juicy skirt steak served with a zesty chimichurri sauce.

By @gi.sellerosario

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 3 pieces Green Plantain peeled and chopped
• 2 cups Vegetable Oil for frying
• 0 pieces Green Plantain previously chopped
• 4 cloves Garlic minced
• 2 tablespoons Olive Oil
• 2 tablespoons Butter
• 0.5 teaspoons Salt
• 0.5 cups Bacon cooked and chopped
• 1 pound Skirt Steak
• 2 teaspoons Adobo
• 1 teaspoon Garlic Powder
• 1 tablespoon Olive Oil
• 0 pound Skirt Steak already seasoned
• 0.5 cups Parsley chopped
• 0.5 cups Red Bell Pepper diced
• 2 cloves Garlic minced
• 1 teaspoon Oregano
• 2 tablespoons Red Wine Vinegar
• 0.5 teaspoons Chili Flakes
• 0.25 cups Olive Oil

Instructions

1. Peel and chop the green plantains into smaller pieces.
2. In a pot, add vegetable oil and fry the plantain pieces on medium low heat for approximately 10 minutes.
3. Use a mortar and pestle to smash the plantains. Add garlic, olive oil, and some of the plantain.
4. Continue adding plantain pieces and some butter, then mix in salt and bacon pieces.
5. For the skirt steak, pat it dry with a paper towel, drizzle some olive oil, then season with adobo and garlic powder on both sides.
6. Cook the seasoned steak on high heat for 2-3 minutes on each side. Let it rest for 5 minutes before slicing.
7. Prepare the chimichurri sauce by mixing parsley, red bell pepper, garlic, oregano, red wine vinegar, chili flakes, and olive oil.