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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine brown sugar, espresso powder, paprika, 2 teaspoons salt, pepper, cumin and coriander; rub spice mixture all over steaks, patting until evenly coated. Set aside.
In a small saucepan, melt butter over medium heat; stir in honey, vinegar and the remaining 1/4 teaspoon salt.
Place plantains, cut-sides down, on the rack of a covered charcoal or gas grill directly over medium heat. Grill for 10 minutes. Turn cut-sides up and brush with honey mixture. Add steaks to grill. Cover and grill for 6 minutes. Brush plantains again with honey mixture and turn steaks. Cover and grill for 6 to 10 minutes more or until plantains are fork-tender and steaks reach desired doneness (145°F for medium-rare or 160°F for medium).
Cover steaks; let stand for 5 minutes. Serve plantains with steaks.