1   First, reduce balsamic vinegar and sugar over low heat for 2 minutes while constantly whisking together. Then, 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.
2   Subsequently, heat grill to high- 130⁰ F. In the meantime, 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.

3   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. So then, 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. Simultaneously 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.
4   Lastly, steam the broccoli, sweet pepper, carrots and cauliflower until tender but not soft and set aside to cool. Then, set frying pan to medium heat and add butter to melt. Following that, place the steamed vegetable in the pan with butter and stir for 30 seconds. Afterwards, add the Parmesan cheese, ranch dressing, white wine, salt, black pepper and garlic powder. After that, stir until the cheese has melted the take off heat.
5   Finally, plate and serve as desired.