Grilled sirloin steak topped with a balsamic vinegar reduction with a side of green mofongo (plantain croquettes) stuffed with re-fried beans and a serving of creamy & cheesy veggies.

Grilled Sirloin Steak Recipe


Total Time: 40 minutes        |           Serving Size: 2


Ingredients

Balsamic Vinegar Reduction

1 tablespoon balsamic vinegar

1 tablespoon sugar

½ tablespoon salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

Sirloin Steak

7oz sirloin steak

1 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon lime juice

1/8 teaspoon rosemary

1/8 paprika

1/8 garlic powder

Green Mofongo

1 green plantain (boiled)

½ tablespoon parmesan cheese

Salt to taste

1/8 Black pepper  

1/8 teaspoon complete seasoning

3 tablespoon refried beans (dry)

Creamy & Cheesy Veggies

1.5 oz broccoli

1.5 oz sweet pepper

1.5 oz carrots

1.5 oz cauliflower

1 teaspoon butter

1 tablespoon sour cream

1 tablespoon ranch dressing

1 slice cheddar cheese

1 teaspoon white wine (optional)

Salt to taste

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

How to make it

1   Reduce balsamic vinegar and sugar over low heat for 2 minutes while constantly whisking together. Next, gradually whisk in salt, black pepper and garlic powder making sure not to overheat the ingredients. After a total of three minutes on low heat, remove from heat and set aside to cool.

  Heat grill to high- 130⁰ F. In the mean time, season steak with salt, black pepper, lime juice, rosemary, paprika and garlic powder. Now, allow to marinate for 10 minutes- you could also season the steak and allow to marinate overnight for more flavor). Once heated, place steak on the grill and allow to cook for 5-6 minutes per side or to your preference. Finally, remove from heat and place it in a warm area or covered.

*Tip High heat is perfect to create grill marks

  Next, boil the pealed green plantain for 5 minutes or until tender but not mushy. While warm, mash the plantains and combine Parmesan, salt, black pepper and complete seasoning. Allow this mixture to cool. Then, form into palm-sized balls, make an indentation in the center with your thumb and fill it with re-fried beans. Now seal the Mofongo ball and set aside to fry. Heat the oil to 250⁰ F and fry the Mofongo Balls for 3 minutes or until golden and crispy. Finally, place on a paper towel to drain. The mofongo can be served with a dipping sauce of your choice.

  Lastly, steam the broccoli, sweet pepper, carrots and cauliflower until tender but not soft and set aside to cool. Set frying pan to medium heat and add butter to melt. Place the steamed vegetable in the pan with butter and stir for 30 seconds. Add the Parmesan cheese, ranch dressing, white wine, salt, black pepper and garlic powder. Stir until the cheese has melted the take off heat.

  Plate and serve as desired.

This Special was exquisitely created by Chef Juan M. 

Rumors Resort Chef, gourmet cook, Food Specials