This delicious recipe is a traditional Puerto Rican dish that is filled to the brim with special flavors. This dish combines mashed plantains and an array of flavorful spices to create an unbeatable flavor. Create this dish to experience a fun cooking experience and exceptional flavors.
Ingredients
2 Braveheart Boneless Ribeye Steaks, cubed
4 green plantains, peeled and cut into 1 inch slices
4 slices of bacon, diced
Frying oil
6 garlic cloves
1 stick butter, softened
⅓ cup avocado oil
1 green onion, sliced
Juice of ½ a lime
2 tsp cumin
¼ tsp red pepper flakes
Salt and pepper to taste
Directions
Fry bacon slices in a skillet over medium-high heat until bacon is crispy. Remove from the pan and set aside.
To the pan with the bacon fat, add cubed steak and cook for 3-5 minutes. Next, add ½ stick butter and 4 garlic cloves to the pan. Reduce to low and cook for 5-10 minutes or until garlic is fragrant. Remove from heat and let steak rest.
Add avocado oil to the skillet and let heat. Once heated, add green onion, lime juice, cumin, red pepper flakes, salt, and pepper to the pan and cook until onions are tender. Add steak to the sauce.
Add a generous amount of oil to a pan over medium-high and let heat. Once heated, add plantains and fry for 5-7 minutes or until plantains are tender. Remove from the skillet and transfer to a bowl along with remaining garlic and butter. Using a potato masher or mortar and pestle, mash garlic, butter, and plantains together until it is a smooth consistency. Add bacon and mix well.
Serve the steak with sauce over the mofongo and enjoy!
Looking for more recipe inspiration? Try Braveheart White Wine Mushroom Prime Rib or check out our beef cut guide.