colombian

Grilled Steak with Chimichurri and Roasted Plantain Coins

This roasted dish pairs beef flank steak with ripe plantain, peeled and sliced into coins, fresh parsley, finely chopped and dried oregano. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

73 g Carbohydrates

26 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

142g beef flank steak 199 kcal
201g ripe plantain, peeled and sliced into coins 291 kcal
15g olive oil 133 kcal
13g fresh parsley, finely chopped 5 kcal
0.84 tsp (2g) dried oregano 6 kcal
5g garlic, minced 7 kcal
8g red wine vinegar 7 kcal
0.63 tsp (1g) salt 0 kcal
0.42 tsp (1g) black pepper 2 kcal

Cooking instructions

ripe plantainolive oilsalt
Heat oven to 425F (220C). Toss ripe plantain coins with half the oil and a pinch of salt; spread on a sheet pan.
Roast 18 to 22 minutes, flipping once, until browned and tender.
beef flank steaksaltblack pepper
Meanwhile, pat steak dry and season with salt and black pepper. Grill or sear in a hot pan 3 to 5 minutes per side (depending on thickness) to desired doneness. Rest 5 minutes.
olive oilfresh parsleydried oreganogarlicred wine vinegarsalt
Make chimichurri: mix parsley, oregano, garlic, vinegar, remaining oil, and a pinch of salt.
beef flank steakripe plantain
Slice steak and spoon chimichurri over the top. Serve with roasted plantain coins.