Love your Food Recipe #1

Here's a beautiful hearty dish you have to try

Ingredients: 1 - 2 Plaintains, couple of Scallions, 1red Onion, 1-3 cloves of Garlic, 1-2 tablesponns of Vinegar (rice vinegar is a great choice), a beautiful piece of Beef, Salt and Pepper, Coconutoil. Maybe some coriander as garnish

First things first. Take your meat out of the fridge 30 to 60 minutes prior to cooking. The meat will relax and will cook more evenly when it's at room temperature.

Now steam the Plaintains. It's best if you just cut them into chunks. Don't bother peeling them at this stage. How to know when they are done? Simply use the tip of a knife to poke into the Plaintain. When you can smoothly draw the knife back out they should be nice and soft and ready.
Take the out of your steamer and set aside.

Chop up the garlic drizzle some salt on top and use the flatside of your knife's blade to grind the garlic down until it is almost a paste. Mix the Garlic with 1 - 2 tablespoons of Vinegar and set aside.

Before the fun part begins dice the red onion and chop the scallions.

Let's do the beef. Start a Frying Pan with some Coconutoil and wait until the pan is properly hot. Put the meat into the pan and it should sizzle away. If there's no sizzle take it out right away and wait fot the temperature to rise. If it is not hot enough the meat will boil instead of frying.

Depending on the thickness of the meat anything from 1 to 4 miuntes each side could be needed.

I like to flip the meats I cook more often than just once. To me it seems that this way the cooking process is more evenly distributed.

Once the meat has reached the disired doneness take it out of the pan and let it rest.

All the burnt bits remaining in the pan a little packets full of flavour. So don't scrape them away. Add a little bit of Coconut oil and the red onions to the pan an put it back on the stove.
The Plaintains are cooled off and can now be peeled easily. Once peeled put them in into the hot pan and let them take some colour. Since they've been cooked already it's really just about getting some nice caramelisation on the chunks. After 90 seconds put in the Vinegar Garlic mixture. The liquid will now dissolve the little burnt bits an will start to form almost a sauce. turn off the heat and throw in the scallions and let everything come together.

The meat is well rested and you can cut it without it losing any juices.

To serve it up make a nice bed with the sweet and sour Plaintains. Put some slices of meat on top and garnish with some corinader.

There you have it :) It's tasty a F+#*, it's healthy, it's colourful, it's easy to make and a pleasure to enjoy