New York Strip Steak with Grains of Paradise with a Peanut-Ginger Garnish and Mashed Plantains and Collards
I had never heard of the spice Grains of Paradise and it was fun to try something new. It’s used often in West African cooking. The spice is from the seeds of a plant from the ginger family and has a pungent peppery kick with a citrus overtone that is really nice on steak. You grind or crush it like you would peppercorns and sprinkle it on the steak before you cook it. The garnish was delicious and something I would have never thought worked, but it does. You sauté ginger and ground peanuts in a little oil and sprinkle over the steak before you serve. My photo doesn’t show the mashed plantains under the collard greens. I guess I was in too much of a hurry to eat it to notice it was all covered up! I just boiled sliced plantains in water and mashed it with a little butter and olive oil to smooth it out. I sauteéd an onion and some garlic with the collard greens (you could also use kale or spinach) and served that over the plantains. I also made a little side garnish of fresh chopped parsley and lime which added a great acidic kick to the whole dish. It’s worth to source and try the Grains of Paradise. You can find it online. Click here for the recipe….