Argentinean Steaks and Yellow Rice With Plantains

By samara72

Ingredients

• Argentinean Steaks
• 20-24 sprigs fresh parsley (1 ounce, rinsed)
• 1 lemon (for juice, rinsed)
• 5 tablespoons extra-virgin olive oil, divided
• 4 fresh garlic cloves
• 1 1/2 teaspoons adobo seasoning, divided
• 1 1/2 lb beef skirt steaks
• Yellow Rice Plantains
• 1/4 cup water
• 1/4 cup Sofrito
• 2 tbsp sliced green olives
• 1 pkg (5 gram) sazon w/azafran seasoning
• 2 (8.8 oz) pouches pre cooked long grain rice
• 1 (11 oz) pkg frozen ripe plantains

Details

Servings 4

Preparation

Step 1

1. Place parsley leaves into food processor (or blender). Add juice of 1/2 lemon (1 tablespoon), 3 tablespoons of the olive oil, garlic, and 1/2 teaspoon of the adobo seasoning. Pulse until coarsely chopped and blended; set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle steaks with remaining 1 teaspoon adobo seasoning (wash hands).
3. Place remaining 2 tablespoons olive oil in pan; swirl to coat. Add steaks and cook 6–8 minutes, turning often, or until internal temperature reaches 145°F. Use a meat thermometer to accurately ensure doneness. Top steaks with parsley mixture and serve.



Combine water, sofrito, olives & sazon in medium saucepan, stir in rice, cook & cover on medium heat for 8-10 minutes.
Remove packing from plantains, microwave on high 3 to 3 12/ minutes, stir & serve over rice.