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Crusted Steak

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1 Striploin Steak
1 Black Plantain
1 Bunch Parsley
1/2 Bunch Collard Greens 3 to 4 leaves
1 Lime
2 Tablespoons Peanuts
1 Tablespoon Butter
1 1-Inch Piece Ginger
1 Teaspoon Grains of Paradise

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Crusted Steak

West-African Dinner

Some believe when a plantain is black that it's gone bad, not true! They're the sweetest!

  • 35-45 minutes
  • Serves 2
  • Medium

Britt’s Thoughts

This isn’t the first time I’ve made a recipe from Blue Apron BUT this is the first time I’ve ever made a West-African inspired dish. That’s what I absolutely love about Blue Apron or any other food-delivery service is they offer FREE recipes on their website. Yup, it’s free for the public to sift through and see what new and exciting dish you can make right at home.

What makes this recipe so special is the Grains of Paradise seasoning, which is in fact, easy-to-find at your local grocery store. It reminds me of black pepper but heavily aromatic, you smell it the moment you crush it. With that, the sweet plantain counters the peppery steak induced flavor creating a wonderful mix. Some believe when a plantain is black that it’s gone bad, not true! They’re the sweetest! It’s crucial your plantains are ripe/black with a little bit of yellow and somewhat firm. FYI It’s difficult to find ripe plantains at your local grocery store, they are usually green and takes less than a week to darken. Be sure to prepare ahead of time! Once again, this is a tasty West-African inspired dish where you can experience familiar flavors in a whole new way.

Thanks for reading, Britt



Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water on high. Bring to a boil. Peel the plantains; slice into 1/2-inch thick rounds. Using a peeler, remove the rind of the lime, avoiding the white pith; mince to get 2 teaspoons of zest. Quarter the lime. Roughly chop the peanuts. Peel and mince the ginger. Remove and discard the collard green stems; thinly slice the leaves. Finely chop the parsley leaves and stems. Leaving them in their sealed bag, gently crush the grains of paradise with the bottom edge of a pot.


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:

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 steak:

Pat the steak dry with paper towels; rub both sides with Olive oil. Season both sides with salt and the grains of paradise. In the pan used to make the ginger peanuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree. Transfer to a cutting board, leaving any browned bits in the pan. Let the cooked steak rest for at least 5 minutes. (In the photo there are 6 steaks but I was cooking for a family dinner, so this recipe is written for 2 servings.)


Cook the collard greens:

While the steak rests, add 2 teaspoons of olive oil to the pan of reserved rind 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:

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 steak; thinly slice crosswise against the grain.


Plate your dish:

Divide the mashed plantain. cooked collard greens and slice steak between 2 plates. Garnish with the ginger peanuts. Serve with the herb sauce on the side. Enjoy!


I love crafting, creating and cooking but most importantly, I love being a mom & wife. Hi! My name is Brittney. If you are interested in learning, discovering and living life, you've come to the right place!

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