This recipe was made in partnership with @victorinoxnorthamerica featuring their Swiss Classic Kitchen Knives collection. Victorinox knives are made in Ibach, Switzerland and known for their proprietary steel. Their Swiss Classic collection features Stamped Knives, lightweight to allow more control and a thinner blade helping to create more precise cuts – these knives truly become an extension of my hand.
This recipe really shows how these knives slice and chop, precisely and with ease.
This is a take on Haitian Griot and Pikliz except this Hairian pikliz is served with pan seared steak instead of deep fried pork, and served with a traditionally Spanish sauce, Mojo Verde and a side of tostones (twice cooked plantain). I am also calling my side of plantains tostones though Hatians would call these banan peze. Just think of this dish as an amalgamation of elements from adjacent cultures.
Steak, Tostones, Pikliz and Mojo Verde
All the elements just make sense together. Tostones are twice fried plantains popular in Latin America and the Caribbean. I am serving them with mojo verde, a citrusy, herby dipping sauce that pairs perfectly well with these crispy plantains and steak. Tostones go by different names all over Latin America and the Caribbean. In Nicaragua, Jamaica, Puerto Rico they are referred to as Tostones, but in Cuba they are called tachinos, in Dominican Republic Frito verde, Bannann Peze in Haiti or Patacones in Columbia. Pikliz is an acidic and spicy Haitian condiment that is acting as a side salad on this plate. It can be made up to 3 to 30 days in advance but can also be enjoyed after a few hours – quick pickled.
Ingredients
Pikliz
- 1 1/2 cups thinly sliced cabbage from about 1/8 large cabbage
- 1/4 cup julienned or grated carrots from about 1 medium carrot
- 1/4 cup thinly sliced onions
- 3 Scotch bonnet peppers stemmed, quartered
- 2 sprigs thyme
- 4 whole cloves
- 2 garlic cloves minced
- 10 black peppercorns
- 1/2 teaspoon kosher salt
- 1 cup or more distilled white vinegar
- 1 tablespoon sugar
- 1 1/2 tablespoons fresh lime juice
Mojo Sauce
- 2 large oranges juiced
- 3 limes juiced
- 1 japeño stem removed, split lengthwise, finely diced
- 2 garlic clove minced
- 1 small bunch cilantro spring finely chopped
- 1 small bunch parsley finely chopped
- 2 teaspoons sugar or honey
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt or to taste
- Black pepper to taste
Tostones
- 3 green plantains
- 1 –2 cups vegetable oil for frying
- Sea salt to taste
Steak
- 2 NY Striploins
- Salt
- Pepper
- 1 bulb of garlic whole
- 3 tablespoons of butter
- 1 tablespoon vegetable oil
Instructions
Pikliz
- Pack cabbage, carrots, shallots, peppers, thyme, cloves, black peppercorn and salt into a 1 1/2-quart resealable jar.
- In a glass jar, add sugar, vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved.
- Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
Mojo Verde
- Mix all the ingredients together with specs of herbs. First dissolve sugar in orange juice, lime juice, then mix in jalapeño, garlic, olive oil, cilantro, sugar and salt. Cover and let sit until ready to serve with tostones.
Tostones
- Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.
- Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy-bottomed pan.
- Fry the plantains in batches turning to both sides of the small plantain pieces and golden light brown. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with a glass cup, or a small wooden cutting board. This should give you a flat shape with uneven edges. If you have a tortilla press you can use this to smash your to stones as weak. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.
- Serve with Mojo sauce steak and pikliz and enjoy.
Steak
- Prep the steaks. Remove the steaks from the refrigerator about 30 minutes before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels.
- Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well.
- Heat a 12-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated.
- Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping until desired doneness is almost reached.
- Carefully add the butter, garlic, to the pan and tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Medium rare is between 125°F and 130°F.
- Transfer the steaks to the plate to rest for 5 minutes.
- Serve steak with to stones Pikliz mojo verde and enjoy!
