Grilled Caribbean Flank Steak with Mojo and Plantai

Name: Grilled Caribbean Flank Steak with Mojo and Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil, plus for brushing; 1 tablespoon plus 1 teaspoon ground allspice; 1 1/2 tablespoons kosher salt, plus additional for seasoning; 2 teaspoons granulated garlic powder; 1 teaspoon cayenne; 1 teaspoon freshly ground black pepper; 1 flank steak (about 1 1/2 pounds); 1/4 teaspoon whole cumin seeds; 1/4 cup extra-virgin olive oil, plus more for brushing; 3 cloves garlic, minced; 1/2 cup fresh lime juice; 1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried, crumbled; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 jalapeno chile, seeded and minced; 2 ripe yellow plantains

Servings: persons

1/4 cup vegetable oil, plus for brushing
1 tablespoon plus 1 teaspoon ground allspice
1 1/2 tablespoons kosher salt, plus additional for seasoning
2 teaspoons granulated garlic powder
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
1 flank steak (about 1 1/2 pounds)
1/4 teaspoon whole cumin seeds
1/4 cup extra-virgin olive oil, plus more for brushing
3 cloves garlic, minced
1/2 cup fresh lime juice
1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried, crumbled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 jalapeno chile, seeded and minced
2 ripe yellow plantains

1
1.
2
For steak: Stir oil, allspice, salt, garlic powder, cayenne, and pepper together in a bowl, to make a paste.
3
Rub mixture all over steak and set aside until room temperature, about 20 to 30 minutes.
4
2.
5
Preheat a grill to high.
6
3.
7
For mojo: Toast cumin seeds in a small dry skillet over high heat until fragrant, about 30 seconds.
8
Grind seeds in a spice grinder or using a mortar and pestle.
9
4.
10
Heat olive oil and garlic along with toasted cumin over medium-high heat until garlic begins to sizzle, about 2 minutes.
11
Cool oil slightly and whisk with lime juice, oregano, salt, pepper, and jalapeno in medium bowl.
12
5.
13
Grill steak until slightly charred and crisp and medium-rare, about 4 minutes per side.
14
Set aside on a cutting board and let rest for 10 minutes.
15
6.
16
Brush plantains lightly with oil and season with salt and pepper.
17
Place on grill, skin-side down, and cook until soft and skin is charred about 5 minutes.
18
Turn and cook to sear on grill marks, about 2 minutes more.
19
7.
20
Slice steak and arrange on a platter with plantains, drizzle with some mojo.
21
Serve with remaining sauce at table.
22
Calories: 440
23
Total Fat: 28 grams
24
Saturated Fat: 5 grams
25
Total Carbohydrate: 24 grams
26
Protein: 26 grams
27
Sodium: 1830 milligrams
28
Cholesterol: 35 milligrams
29
Fiber: 2 gram

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup vegetable oil, plus for brushing, 1 tablespoon plus 1 teaspoon ground allspice, 1 1/2 tablespoons kosher salt, plus additional for seasoning, 2 teaspoons granulated garlic powder, and more.

Yes, Grilled Caribbean Flank Steak with Mojo and Plantains falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Caribbean Flank Steak with Mojo and Plantains

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions