This is our Latin American spin on steak frites. The longer you marinate the meat, the better the flavor will be. Try to choose plantains that are ripe but firm, to make frying easy.

Yield: 4–5 servings

Place oil, garlic, cilantro, and mint in a sealable plastic bag, and mix ingredients. Add steak, seal bag, and place on a plate in the refrigerator.  Marinate steak for at least 1 hour.

Brush grill with oil, and preheat to medium high. Remove steak from marinade, and wipe off excess herbs and oil. Season steak well with salt and pepper.  Grill steak for 3–4 minutes on either side for medium rare.  Remove from grill, and set aside for at least 10 minutes before slicing. Slice meat across the grain before serving.

Peel plantains, and cut them diagonally into 1/2-inch thick pieces.  Season with salt and pepper. Heat 1 inch of oil in a large sauté pan. When oil reaches 345˚F, add plantains. Cook until golden brown, about 2 minutes per side. Drain on paper towels, and serve immediately.