Venezuelan Asado Negro

Ingredients

• 2 Garlic Cloves
• 2 Zucchinis
• 4 oz Radishes
• 1 Shallot
• 2 Flat Iron Steaks
• ½ tsp. Dried Oregano
• 3 fl. oz. Red Cooking Wine
• 2 tsp. Beef Demi-Glace
• ½ fl. oz. Worcestershire Sauce
• ⅝ oz Butter
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Looks can be deceiving: while plantains look like bananas, they contain less sugar and more starch. Plantains are cooked more like potatoes than bananas and preparation usually involves steaming, boiling, or frying. Commonly served around the holidays, asado negro is essentially a Venezuelan version of pot roast.

2. 2

   Prepare the Ingredients: Mince garlic. Peel plantain and cut into ½” slices. Trim zucchini ends and cut on an angle into ¼” slices. Trim and quarter radishes. Peel and halve shallot. Slice half the shallot into thin strips (juli- enne) and cut other half into a fine dice. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.

3. 3

   Finish the Tostones: While vegetables are cooking, replace paper towels on plate. Lay plantain slices on a clean surface and smash to ¼” thickness with bottom of a clean pan. Place pan used to cook steaks over medium heat, replenishing olive oil if necessary. Return plantains to hot pan and cook 4 minutes per side, or until golden brown. Transfer to towel-lined plate and season with a pinch of salt and pepper. Begin Tostones and Sear Steak Line a plate with a paper towel. Heat 2 Tbsp. olive

4. 4

   Add plantains to hot pan and cook 3-4 minutes per: side, or until lightly browned. Remove to towel-lined plate and let cool. Drain all but 2 tsp. oil from pan and place over medium-high heat. Add steaks to hot pan and cook 2 minutes per side, or until browned. Trans- fer steaks to a plate. No need to wipe pan clean.

5. 5

   Make the Sauce: Heat 1 tsp. olive oil in a small pan over medium-high heat. Add garlic, oregano, and finely diced shallots.

6. 6

   Cook 30 seconds, or until fragrant. Add red wine: and cook 2-4 minutes, or until mostly evaporated.

7. 7

   Add demi-glace, Worcestershire sauce, and ¼ cup: water. Return to a simmer and cook 30 seconds, or until sauce thickens slightly. Remove pan from burner and swirl in butter. Season with a pinch of salt and pepper.

8. 8

   Finish Steaks and Cook Vegetables: Place zucchini, radishes, and julienned shallots on olive oil and a pinch of salt and pepper. Spread into a single layer and bake 15 minutes. Remove from

9. 9

   Bake 2-4 minutes, or until steaks reach a minimum: internal temperature of 145 degrees and vegetables are tender and lightly charred.

10. 10

    Plate the Dish: Place vegetables and tostones on a plate. Pool sauce in front of vegetables and serve steak in sauce. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Julienned shallots are roasted, and finely diced shallots are used in sauce. the recipe before you start–we promise it will be time