Tasso Beef Platter Recipe

Marinate and season

Pat the sliced beef dry with paper towels. In a bowl combine salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne, soy sauce, and lime juice. Toss the beef in the spice mixture until evenly coated. Let rest 10–15 minutes to absorb flavor.

Dredge

Lightly toss the marinated beef in the 1/4 cup flour just to coat — shake off excess. This helps create a crisp exterior when frying.

Fry

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / oil will ripple). Working in a single layer (do not overcrowd), add beef slices and fry 2–3 minutes per side until deep golden and crispy at edges and cooked through. Remove to a paper-towel-lined plate. If needed, add more oil between batches. Keep warm.

Peel plantains and cut on a diagonal into 1/2-inch thick slices. Heat oil in a medium skillet over medium heat. Fry plantain slices in a single layer 2–3 minutes per side until golden brown and caramelized. Transfer to paper towels, sprinkle lightly with 1/4 tsp salt, and keep warm.

In a small saucepan combine vinegar, water, sugar, and 1/2 tsp salt. Bring to a gentle simmer until sugar dissolves, about 1–2 minutes. Place julienned carrot, daikon (if using), red pepper, sliced jalapeño, and smashed garlic in a heatproof jar or bowl. Pour the hot pickling liquid over the vegetables, press them down with a fork or spoon so they are submerged, and let cool to room temperature. Refrigerate at least 30 minutes. These keep up to 1 week.

Toss or arrange shredded lettuce on the platter. Slice the tomato and arrange alongside lettuce. Scatter chopped cilantro or parsley and optional green onions over the salad. Place lime wedges on the platter for squeezing over beef and rice.

Prepare or reheat 2 cups of your selected rice option (white, black bean, Haitian mushroom, Somali, or Jollof) according to its recipe or package directions. Keep warm until plating. Suggested reheating: sprinkle with a tablespoon of water and microwave covered for 1–2 minutes, or reheat in a saucepan with a tablespoon of oil.

On a large platter or individual plates, place 2 cups of the chosen warm rice. Arrange a generous portion (about 1/2 lb) of the fried tasso-style beef next to the rice. Add 4–6 fried plantain slices, a scoop of spicy pickled vegetables, and a bed of shredded lettuce with tomato. Garnish with chopped cilantro/parsley, green onions (if using), and a drizzle of hot sauce if desired. Serve immediately with lime wedges.