Appetizers & Side Dishes

Plantain and Grilled Steak Stacks

Prep Time: 10 min  |  Cook Time: 30 min  |  Servings: 8  |  Calories: 406
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Plantain and Grilled Steak Stacks
Prep Time
10 min
Cook Time
30 min

This exotic dish makes a filling meal with a combination of ripe green plantains cooked and layered with skirt steak, and a mixture of avocado, lime and chili along with a topping of Sargento® Shredded Authentic Mexican Cheese. It melts perfectly to make every last bite cheesy and delicious.

  • 1/4 cup canola oil
  • 2 green plantains, peeled and sliced into 1-inch pieces
  • 2 skirt steaks
  • 1 avocado, peeled, cut into small chunks
  • Juice of 1 lime
  • 1 serrano chili, seeded, minced
  • 1-3/4 cups (7 oz.) Sargento® Shredded Authentic Mexican Cheese
  1. Heat oil in skillet to 350°F. Fry plantains in oil on both sides until golden brown (about 3-4 minutes) per side. Remove the plantains and place on paper towels. Flatten the plantains by pressing down with a mallet or plate with pressure. Return the plantains to the oil; fry for another 1-2 minutes or until golden and crispy.
  2. Cook steaks to desired doneness. Cut in 1 to 2-inch pieces.
  3. Combine the avocado, lime, chili and salt and pepper.
  4. Place a spoonful of the avocado mix on each plantain. Top with hot steak; finish with a generous topping of cheese.

Serving Size 8

Calories 406

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 28.40g 43%
Sat. Fat 9.60g 47%
Mono Unsat. Fat 13.20g
Poly Unsat. Fat 3.00g
Cholesterol 101mg 34%
Sodium 238mg 10%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 12%
Sugars 0g
Protein 29g
Vitamin A 25RE
Vitamin C 9mg 15%
Calcium 183mg 17%
Iron 3mg 17%