This steak sizzles with Latin flavor. The spicy steak is paired with roasted peppers and fried plantains for an authentic taste treat.
2 lb. ribeye or flat iron steaks
3⁄4 cup lime juice
1⁄4 cup rum
Hot pepper sauce, to taste
1⁄3 cup minced cilantro
2 tbsp. crushed cumin seeds
1 tbsp. minced garlic
Salt and fresh ground pepper
3 bell peppers, roasted, peeled, and cut into strips
1 tbsp. olive oil
Tostones (fried plantains)
Chile peppers, for garnish
1. Place steaks in shallow hotel pan. Mix lime juice, rum, and hot pepper sauce; pour over steaks. Marinate 30 min.-1 hr.
2. Drain steaks and pat dry. Combine cilantro, cumin, garlic, and salt and pepper to taste; rub on surface of steaks.
3. Grill steaks to desired doneness, turning to cook evenly.
4. For service, combine roasted bell peppers and enough oil to moisten. Plate steaks with tostones and top with roasted peppers; garnish with fresh chiles.