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1
Heat a medium pot over medium heat.
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2
Add 1 tablespoon of the EVOO (once around the pan), and half of the finely chopped onions.
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3
Saute for 3 minutes, then season with 2 teaspoons of the cumin and the thyme leaves.
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4
Pour in 2 1/2 cups of the chicken stock and raise the heat to bring to a boil.
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5
Add the rice and lower the heat to a simmer when a boil resumes.
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6
Cover the pot tightly.
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7
After 12 minutes, stir in the black beans and replace the cover.
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8
Cook for another 6 to 7 minutes.
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9
Turn off the heat, season the rice and beans with salt, and stir to combine, then let stand until ready to serve.
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10
While the rice cooks, make the 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 the flank steak in a shallow dish and drizzle with EVOO to coatabout 2 tablespoons.
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14
Mix the grill seasoning with the tablespoon of cumin (eyeball the measurement in your palm).
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15
Add the lime zest to the grill seasoning and cumin.
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16
Rub the mixture over the steak evenly.
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17
Place the steak on the hot grill or in the hot pan and cook for 4 to 5 minutes, then turn and cook for 3 minutes longer.
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18
Remove from the heat and let the juices redistribute for 5 minutes.
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19
Slit the skins of the plantains from end to end to vent them for microwave cooking.
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20
Wrap each in wax paper, twisting the paper at the ends.
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21
Microwave the plantains for 4 to 5 minutes together or 90 seconds individually on High.
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22
While the plantains and steak cook, place a medium nonstick skillet on the heat over a high flame.
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23
Add 2 tablespoons of the EVOO and the sliced onions.
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24
Sear the onions and heat through, but leave a bite to them.
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25
Place on a serving platter and cover with foil to keep them warm.
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26
Return the pan to the stove and reduce the heat to between medium high and medium.
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27
Add 2 tablespoons of the EVOO and the remaining finely chopped onions, the bell peppers, garlic, and shrimp.
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28
Season with salt and pepper and add the lemon zest.
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29
Cook until the shrimp are firm and the peppers begin to soften, 4 minutes or so.
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30
Add half of the lemon juice, the tomato sauce, and parsley.
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31
Turn off the heat.
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32
Adjust the seasoning with salt, pepper, and lemon juice.
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33
Peel and mash the steaming hot plantains with the remaining 1/2 cup chicken stock and a drizzle of EVOO.
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34
Season the plantains with salt and pile on a 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 reserved cooked sliced onions on the serving platter.
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37
Fluff up the rice and black beans a bit, transfer them to a bowl, and pass at the table.
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38
Plantains look like green bananas and are available in the produce department.
