- A 1 ¼ pound flank steak (or an equivalent weight of strip steak, ribeye, chuck steak or whatever else may be your favorite)
- 2 black-ripe plantains
- 1 medium red onion, sliced into rounds ¼ inch thick
- About 1 cup Frontera Chipotle Salsa, for serving
Ancho Chile Rub:
- 4 cloves garlic, peeled and finely chopped or crushed through a garlic press
- 1/3 cup ground ancho chile powder (available from national companies like McCormick, Mexican groceries and internet sites)
- 4 teaspoons brown sugar
- 1 teaspoon oregano, preferably Mexican
- ½ teaspoon ground cumin
- 4 teaspoons ground black pepper
- 5 teaspoons salt
- Heat one side of gas grill to medium-high, the other to medium. Or light a charcoal fire and let it burn until the charcoal is covered with white ash (but still quite hot); bank the coals to one side.
- Mix together the rub ingredients until thoroughly blended. Spread a heavy coating over the steak(s)—you’ll need 1 to 2 tablespoons for a 1 ¼-pound flank steak. (Cover and refrigerate leftover rub for another steak.)
- Cut the ends off both plantains, then split them in half lengthwise. Lightly oil both the surface of the plantains and the onion rounds. Lay the plantains (cut-side down) and onion onto the hot part of the grill and cook until well-browned, 2 to 3 minutes, then turn and brown the other side. Move the plantains and onions to the cooler part of the grill.
- Lay the steak(s) directly over the coals. When richly colored underneath (about 3 to 4 minutes), flip and cook on the other side until nearly as done as you like. Move steak(s) onto the cooler part of the grill and let coast to perfect doneness over the next several minutes.
- Transfer the plantains, onion and steak(s) to a cutting board. Slip the plantains from their skins, chop into ¼-inch pieces and scoop into a bowl. Chop the onion to match and scoop in with the plantains. Spoon 1/2 cup of the salsa over the plantain mixture; stir to combine. Taste and season with salt. Divide among four dinner plates. Slice the steak and lay overlapping slices next to the plantain. Serve right away with the salsa.