Tostones Kabob Recipe

Peel plantains: cut off both ends, slice lengthwise shallowly then make a slit in the peel and remove the skin. Cut each plantain into 6 equal pieces (about 1–1.5-inch thick).

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small piece of plantain bubbles briskly.

Fry the plantain pieces in batches for 3–4 minutes per side, until they are golden and just tender. Do not overcrowd. Transfer to a paper towel–lined tray to drain.

Using the bottom of a small bowl, a tostonera, or the flat side of a spatula, press each fried piece to about half its original thickness to form discs.

Return the flattened plantains to the hot oil and fry 1–2 minutes per side until crisp and deeply golden. Drain on paper towels and immediately season with kosher salt and garlic powder while hot.

Trim any excess fat from the skirt steak and slice against the grain into 1.5–2 inch wide strips if you plan to skewer; otherwise keep whole for quick searing.

In a bowl combine olive oil, soy sauce, lime juice, cumin, smoked paprika, black pepper, and 0.5 tsp kosher salt. Add the steak and toss to coat. Let marinate at room temperature 15–20 minutes (or refrigerate up to 2 hours).

Heat a cast-iron skillet or grill pan over high heat until very hot. Add a light brush of oil if the pan is dry.

Sear the steak 2–3 minutes per side for medium-rare (times vary by thickness). For skirt steak sliced and skewered, cook 2 minutes per side until slightly charred but still tender. Internal temp ~130–135°F (54–57°C) for medium-rare.

Transfer steak to a cutting board and let rest 5 minutes, then slice thinly across the grain into bite-size strips suitable for topping the tostones.

Slice the yellow onion thinly (half-moon slices).

Heat butter and olive oil in a skillet over medium-low heat. Add the onions, a pinch of kosher salt and stir to coat.

Cook gently, stirring occasionally, for 15–20 minutes until the onions are deeply golden and soft. If they begin to stick, lower heat and add a splash of water.

Stir in brown sugar and balsamic vinegar in the last 2 minutes to promote caramelization. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

In a small bowl combine mayonnaise, finely chopped chipotle in adobo, adobo sauce, lime juice, garlic powder and salt. Taste and adjust heat by adding more chopped chipotle or adobo sauce if desired.

Cover and refrigerate until assembly so flavors meld (at least 10 minutes).

If using skewers: thread slices of rested steak onto skewers (2–3 pieces per skewer) and briefly reheat over a hot pan or grill for 30–60 seconds to warm through. Alternatively, simply spoon steak onto the tostones.

Place 1 toston on a serving plate. Spoon a small smear (about 1 tsp) of chipotle mayo onto the toston.

Top with a few strips of sliced skirt steak, then a generous pinch of caramelized onions.

Garnish with fresh cilantro leaves and a squeeze of lime. Serve immediately while tostones are crisp.