Guston

Tostones with Chimichurri & Glazed Steak

Twice-fried green plantains served with herb sauce and caramelized beef

Matthew Norman Broussard
Prep
15m
Cook
25m
Steps
7
Servings
2
Difficulty
Medium
SpanishOne-PanDinnerWeeknight#chimichurri#plantain#tostones

Method

  1. Step 1Slice the plantains

    Peel the green plantains and cut them into thick rounds, about 1–1.5 inches each.

    Plantain
  2. Step 2Fry the plantains once4 min

    Heat vegetable oil in a pan over medium-high heat. Add the plantain rounds and fry until lightly golden on both sides, about 3–4 minutes per side. Remove and drain on paper towels.

    Note

    Don't let them brown too much on the first fry—they should be just tender.

    PlantainVegetable oil
  3. Step 3Flatten the plantains

    Place each fried plantain piece between parchment paper and flatten with a tostonera or the bottom of a heavy pan to about half the original thickness.

    Note

    Work gently so they don't crack.

    Plantain
  4. Step 4Fry the plantains again3 min

    Return the flattened plantains to the hot oil and fry again until crisp and golden, about 2–3 minutes per side. Drain on paper towels and season immediately with salt.

    Note

    The second fry gives them their signature crunch.

    PlantainVegetable oilSalt
  5. Step 5Make the chimichurri

    Finely chop the garlic, parsley, shallot, and red chili. Combine in a bowl with olive oil and a pinch of salt. Stir well to blend.

    Note

    Let the chimichurri sit for a few minutes so the flavors meld.

    GarlicParsleyShallotred chiliOlive oilSalt
  6. Step 6Sear the beef5 min

    Pat the beef dry. Heat a pan over high heat with a drizzle of oil. Sear the beef on both sides until a dark crust forms and the meat is cooked to your liking, about 3–5 minutes per side depending on thickness. Let rest briefly, then slice.

    Note

    The caramelization comes from high heat and a dry surface—don't move the meat too early.

    BeefVegetable oil
  7. Step 7Plate and serve

    Arrange the tostones on a plate, top with sliced beef, and drizzle with chimichurri. Serve immediately.

    Note

    The contrast between crispy plantains, tender beef, and bright herb sauce is what makes this dish work.

    PlantainBeefParsleyred chili