Spiced Skirt Steak With Whole Roasted Plantains

• 2 12-ounce skirt steaks, at least 3/4-inch thick (this cut is sometimes called outside skirt)
• 2 teaspoons coarse salt
• 2 teaspoons freshly ground pimento or Tabasco, or 1 teaspoon each black pepper and allspice
• 4 large plantains, very ripe (mostly black but with some yellow, and not mushy)
• Honey for drizzling, preferably raw
• 1 stick cinnamon or canela, or a pinch ground cinnamon

1. Trim steak of any fat and membrane.
2. Mix salt and pimiento Tabasco and rub lightly into steaks.
3. (This can be done up to 4 hours ahead.)
4. Heat a grill or place a heavy skillet over high heat.
5. Heat oven to 450 degrees and place another large cast-iron skillet inside.
6. When oven is hot, place plantains, skin on, in the oven skillet.
7. Roast for 15 to 20 minutes, until the skins split at the seams and the natural sugars caramelize on the skin.
8. Place steak on grill or in the skillet on top of the stove.
9. Sear, turning a few times, until crisp outside and rare to medium-rare inside (8 to 10 minutes).
10. Remove steak from pan, tent with foil and let rest 3 to 4 minutes, turning a few times to allow juices to absorb evenly through the meat.
11. To serve, cut each steak in half crosswise, then cut each half in thick slices against the grain.
12. Divide slices between four plates and add a whole plantain to each, opening seams with a sharp knife to expose the flesh.
13. Drizzle each plantain lightly with honey, then grate a dusting of cinnamon on top.

skirt, coarse salt, freshly ground pimento, plantains, honey, cinnamon

Taken from cooking.nytimes.com/recipes/1016120 (may not work)