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