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Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cubed steak and sear until browned on all sides.
- Add the chopped onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, beef broth, cumin, paprika, salt, and pepper. Bring to a simmer.
- Transfer the steak mixture to a baking dish, spreading it out evenly.
- Arrange the sliced plantains around the edges of the casserole, pressing them lightly into the mixture.
- Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until the plantains are golden and tender.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Chef’s Tips
- Choose ripe plantains for sweetness; green plantains may alter the flavor.
- Feel free to add other vegetables like carrots or peas for more texture and flavor.
- Let the casserole sit for a few minutes after baking to enhance the flavors.
Nutrition (per serving)
Approx. 450 calories, 30g protein, 40g carbs, 20g fat
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