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1
Heat a medium pot over medium heat.
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2
Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion.
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3
Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves.
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4
Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil.
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5
Add rice and lower heat to simmer when boil resumes.
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6
Cover pot tightly.
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7
After 12 minutes, stir in black beans and replace cover.
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8
Cook another 6 to 7 minutes.
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9
Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve.
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10
While rice cooks, make plantains with shrimp and the meat.
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11
Preheat a grill pan over high heat.
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12
The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
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13
Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat about 2 tablespoons.
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14
Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm.
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15
Add the zest of 1 lime to the grill seasoning and cumin.
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16
Rub the mixture over the steak evenly.
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17
Wash up and cut lime into wedges and reserve.
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18
Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer.
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19
Remove from heat and let juices redistribute 5 minutes.
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20
Slit the skins of the plantains from end to end to vent them for microwave cooking.
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21
Wrap them each in wax paper, twisting up paper at ends.
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22
Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
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23
While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame.
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24
Add 2 tablespoons extra-virgin olive oil and the sliced onions.
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25
Sear the onions up and heat through, but leave a bite to them.
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26
Place on a platter and cover with foil to reserve heat.
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27
Return pan to stove and reduce heat to between medium high and medium.
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28
Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp.
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29
Season with salt and pepper and add the zest of 1 lemon.
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30
Cook until shrimp are firm and peppers begin to soften, 4 minutes or so.
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31
Add the juice of 1/2 lemon, the tomato sauce and parsley.
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32
Turn off heat.
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33
Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil.
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34
Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes.
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35
Very thinly slice the cooked steak on an angle, working against the grain.
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36
Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter.
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37
Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.
