Grains of Paradise-Crusted Steaks with Mashed Plantain, Collard Greens & Ginger Peanuts

Grains of Paradise-Crusted Steaks

with Mashed Plantain, Collard Greens & Ginger Peanuts

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving

Tonight’s West African-inspired dinner features a one-of-a-kind spice: grains of paradise. This specialty ingredient—once claimed to have drifted down a river from paradise—is bursting with woodsy, citrusy and peppery flavor. Before seasoning your steaks with it, you’ll gently crush the spice yourself, releasing its enticing aroma. The “grains” (actually the dried seeds of a plant in the ginger family) are accented by our garnish of peanuts sautéed with fresh ginger. (Chefs, keep in mind that the plantain you’ll receive for this recipe should be brown or black—this means it’s ripe and sweet!)

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Cook & mash the plantain:
2 Cook & mash the plantain:

Add the plantain to the pot of boiling water and cook 9 to 11 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the butter and lime zest; season with salt and pepper. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Make the ginger peanuts:
3 Make the ginger peanuts:

While the plantain cooks, in a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

Cook the steaks:
4 Cook the steaks:

While the plantain continues to cook, pat the steaks dry with paper towels; season on both sides with salt and the grains of paradise (pressing to adhere). In the pan used to make the ginger peanuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

Cook the collard greens:
5 Cook the collard greens:

While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the collard greens and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until the collard greens are bright green and slightly wilted. Remove from heat and season with salt and pepper to taste.

Make the herb sauce & plate your dish:
6 Make the herb sauce & plate your dish:

In a bowl, combine the parsley and the juice of all 4 lime wedges. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Divide the mashed plantain, cooked collard greens and sliced steaks between 2 plates. Garnish with the ginger peanuts. Serve with the herb sauce on the side. Enjoy!

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2 Cook & mash the plantain:

Add the plantain to the pot of boiling water and cook 9 to 11 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the butter and lime zest; season with salt and pepper. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Make the ginger peanuts:
3 Make the ginger peanuts:

While the plantain cooks, in a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

4 Cook the steaks:

While the plantain continues to cook, pat the steaks dry with paper towels; season on both sides with salt and the grains of paradise (pressing to adhere). In the pan used to make the ginger peanuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

Cook the steaks:
Cook the collard greens:
5 Cook the collard greens:

While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the collard greens and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until the collard greens are bright green and slightly wilted. Remove from heat and season with salt and pepper to taste.

6 Make the herb sauce & plate your dish:

In a bowl, combine the parsley and the juice of all 4 lime wedges. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Divide the mashed plantain, cooked collard greens and sliced steaks between 2 plates. Garnish with the ginger peanuts. Serve with the herb sauce on the side. Enjoy!