Steak & Chimichurri Plantain Cup. Steak & Chimichurri Cup Plantain

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Recipe
Steak and chimichurri plantain cups

Plantain cups:
4 green plantains, maduros
3 cups oil
Salt

Steak:
1 steak
2 tablespoon olive oil
2 cloves garlic, crushed
Salt and pepper, to taste

Chimichurri sauce:
½ Cup cilantro, roughly chopped
½ Cup parsley, roughly chopped
2 tablespoons oregano, roughly chopped
1 gang green onions to chop, about
2 tablespoons water
½ Cup olive oil
3 tablespoons red wine vinegar
Salt and pepper to taste

Garnish:
Habanero, calibration
Lemon

Steps:
Heat 1. Degree 350°f.
2. Cut the green bananas in half. Fry until Golden brown and just soft, 2-3 minutes. Drainage on a plate lined with paper towels. When cool enough, press ¼ -inch between 2 pieces of waxed paper using a small pan, a jar or your hands. Line a muffin tin with plastic wrap in each tin. Click on smashed plantain in muffin tins to create a Cup. You can have a hangover plantain and re-press in any places that need to be filled. (they can be wrapped in plastic and frozen at this time for future use. )
3. Pull plastic wrap and vikroli to reveal the plantain Cup. Slowly in oil to fry until brown and another 30 seconds to 1 minute. Season well and repeat until, until everything is ready.
4. In a food processor, pulse cilantro, parsley, oregano, green onions, water and butter until combined but still leaves noticeably thick. Stir in the vinegar and season to taste. Set aside.
5. Marinate steak in oil, garlic, salt and pepper for an hour.
6. Heat the grill until it reaches medium-high. Grill 3-4 minutes on each side. Rest for 15 minutes and cut into ¾ -inch cubes. Re-season with plenty of salt and pepper and throw to combine.
Spread a thin layer of chimichurri groves at the bottom of the Cup.
7. Filled with steak and pour the sauce chimichurri. Season with pinch of habanero on top.