Mar Y Tierra Recipe

Prepare marinade and marinate steak

In a shallow dish whisk together 2 tbs olive oil, minced garlic, ground cumin, smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 2 tbs lime juice. Pat the sirloin dry with paper towels, place it in the dish and turn to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Bring steak to room temperature

Remove the steak from the refrigerator 20–30 minutes before grilling to come to room temperature for even cooking.

Make chimichurri

In a bowl combine finely chopped parsley, oregano, minced garlic, red wine vinegar, 1/2 cup olive oil, crushed red pepper flakes, 3/4 tsp salt and 1/2 tsp black pepper. Stir until emulsified. Taste and adjust salt or vinegar. Let sit at least 15 minutes for flavors to meld. Reserve 1/4 cup chimichurri for serving and use the rest to brush the steak while grilling.

Season shrimp

Toss the peeled and deveined shrimp with 1 tbs olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/2 tsp salt. Thread onto skewers (if using) for easier grilling.

Grill shrimp

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Grill shrimp 1.5 to 2 minutes per side until pink and opaque. Remove from heat and squeeze lime wedges over the shrimp. Keep warm while steaks rest.

Preheat grill

Preheat grill or cast-iron skillet to high heat (450–500°F / 230–260°C). Oil the grates lightly to prevent sticking.

Grill steak

Place marinated sirloin on the hot grill. For medium-rare, grill about 4–5 minutes per side (internal temperature 130–135°F / 54–57°C). For medium, grill 6–7 minutes per side (140–145°F / 60–63°C). While grilling, brush the steak once with chimichurri to build flavor and avoid charring the herbs excessively.

Rest and slice

Transfer steak to a cutting board and let rest 5–10 minutes. Slice thinly against the grain. Top with grilled shrimp (4–6 shrimp per serving) and spoon extra chimichurri over the steak and shrimp. Garnish with chopped cilantro if desired.

Prepare plantains

Peel the ripe plantains and cut on a bias into 1/2-inch thick slices.

Fry plantains

Heat 1 cup vegetable oil in a skillet over medium heat until shimmering (about 350°F / 175°C). Fry plantain slices in a single layer, 2–3 minutes per side, until deep golden and caramelized. Use a slotted spoon to transfer to paper towels to drain. Sprinkle with 1/4 tsp salt. Serve hot alongside steak and shrimp.

Assemble salad

In a large bowl combine mixed greens, sliced tomato and thinly sliced red onion. Whisk 2 tbs olive oil, 1 tbs red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper; toss with salad just before serving.

Plate sliced sirloin topped with grilled shrimp. Spoon additional chimichurri over the top and add a lime wedge. Serve with your choice of fried plantains or the simple salad on the side. Estimated portion: 4–6 shrimp and 1/2 lb steak per serving.