From: Endolyne Joe's, Seattle. Yield: 4 servings.
- 2 ancho peppers, dried
- 1 oz. olive oil
- 3 tsp. granulated garlic
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper, table grind
- 4 8-oz. flat iron steaks
- 1 lb. plantains
- 4 oz. shredded coconut, sweetened
- 20 oz. mixed greens
- 3-4 oz. Mango Cider Dressing (recipe follows)
- to taste, salt and pepper
- 12 oz. red California seedless grapes, halved
- 2 oz. green onions
Mango Cider Dressing:
- 2 Champagne mangos
- 4 oz. vinegar
- 1 oz. honey clover
- 1 tsp. kosher salt
- 1/2 tsp. black pepper, table grind
- 6 oz. olive oil
For steak: Place whole dried ancho chiles in hot water until soft. Blend with oil and spices. Rub seasoning generously on steak and allow to marinate overnight.
For salad: Peel plantain and shave into fine threads on mandoline. Deep-fry plantains at 350°F for approximately 1 minute, or until golden brown and crispy. Set aside on paper towel to cool. Toast coconut in oven for 4 minutes, until golden brown. in large bowl, add mixed greens and dress with 34 oz. mango cider dressing and a pinch of salt and pepper. Add halved grapes, green onions and toasted coconut. Flat iron steaks should be cooked on the grill for 6-8 minutes. Slice on bias and place on top of salad. Garnish with fried plantains.
For mango cider dressing: Peel and chop mangos. Add vinegar, honey, salt and pepper, then slowly incorporate oil while blending.