The larger, firmer and starchier cousin to bananas, plantains are best when the skin is mostly black with some yellow. Grilling brings out their inherent sweetness, and the mildly spiced steak and refreshing coleslaw will have you dreaming of the Caribbean. Serve with lime wedges, if desired.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
In large bowl, combine coleslaw mix, green onions, cider vinegar, oil, half each of the salt and pepper, and the granulated sugar; set aside.In small bowl, stir together thyme, allspice, coriander and remaining salt and pepper; rub all over steaks. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes.
Transfer to plate; keep warm. Meanwhile, mix together butter, brown sugar and rum (if using); brush all over plantains to coat. Arrange plantains on greased grill; close lid and grill, brushing with any remaining butter mixture and turning once, until golden and tender, about 6 minutes. Serve with steaks and coleslaw.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 403 mg
- Sugars 20 g
- Protein 38 g
- Calories 459.0
- Total fat 17 g
- Cholesterol 88 mg
- Saturated fat 6 g
- Total carbohydrate 40 g
%RDI
- Iron 34.0
- Folate 37.0
- Calcium 7.0
- Vitamin A 30.0
- Vitamin C 68.0
