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Venezuelan Asado Negro with Roasted Vegetables and Fried Plantains

by Monica Bennion on October 07, 2016

Venezuelan_Asado_Negro_w_Plantains.jpgTaste tested and overwhelmingly approved.  This spicy Venezuelan steak with plantains and roasted vegetables recipe is restaurant quality and easily prepared in your own kitchen!  This versatile and flavorful meal pairs well with a variety of wines including Zinfandel, Barbera and Syrah

INGREDIENTS
2 garlic cloves
1 ripe Plantain with black spots
2 zucchinis
4 oz. radishes
1 shallot
2 flat iron steaks
1/2 tsp. dried oregano
3 fl. oz. red cooking wine
2 tsp. beef demi-glace
1/2 fl. oz. Worcestershire sauce
1 1/4 tbps. unsalted butter
4 tbps. extra virgin olive oil (divided), plus more as desired
Kosher or Sea salt and black pepper

DIRECTIONS
Thoroughly rinse produce and pat dry.  Preheat oven to 425 degrees F.  Line a baking sheet with foil.

Mince garlic.  Peel plantain and slice into 1/2" slices.  Trim zucchini ends and cut on an angle into 1/4" thick slices.  Trim and quarter radishes.  Peel and halve shallot.  Slice half the shallot into thin strips (julienne) and cut the other half into a fince dice (or mince).  Pat the steaks dry and season both sides with salt and pepper as desired.

Line a plate with a paper towel.  Heat 2 tbsp. of olive oil in a medium non-stick pan over medium heat.  Add plantains to hot pan and cook 3-4 minutes per side, or until lightly browned.  Remove and place on paper towel lined plate and let cool.  Drain all but 2 tsp. of oil from pan and return to medium-high heat.  Add steaks to hot pan and cook 2 minutes per side, or until browned.  Transfer steaks to a plate.  

Place zucchini, radishes, and julienned shallots on one half of prepared baking sheet. Toss with 2 tsp. olive oil and a pinch ofsalt and pepper. Spread into a single layer and bake 15 minutes. Remove from oven and place steaks on other half of baking sheet. Bake 2-4 minutes, or until steaks reach a minimum internal temperature of 145 degrees and vegetables are tender and lightly charred.

While vegetables are cooking, replace paper towels on plate. Lay plantain slices on a clean surface and smash to ¼” thickness with bottom of a clean pan. Place pan used to cook steaks over medium heat, replenishing olive oil if necessary. Return plantains to hot pan and cook 4 minutes per side, or until golden brown. Transfer to towel-lined plate and season with a pinch of salt and pepper.

Heat 1 tsp. olive oil in a small pan over medium-high heat. Add garlic, oregano, and finely diced shallots. Cook 30 seconds, or until fragrant. Add red wine and cook 2-4 minutes, or until mostly evaporated. Add demi-glace, Worcestershire sauce, and ¼ cup water. Return to a simmer and cook 30 seconds, or until sauce thickens slightly. Remove pan from burner and swirl inbutter. Season with a pinch of salt and pepper.

Place vegetables and tostones on a plate. Pool sauce in front of vegetables and serve steak in sauce.

Recipe courtesy of Home Chef (#3249)

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