Grilled red-chile steak with sweet plantains, red onion and chipotle salsa (Carne asada con plátano macho y salsa de chipotle) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 168) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoky chipotle salsa with pan-roasted tomatillos (Salsa de chipotle con tomate verde asado)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef strip steaks, beef rib-eye steaks, or beef chuck steaks for beef flank steaks, and oregano for Mexican oregano. See recipe for variations.

  • ellwell on June 20, 2023

    We enjoyed this dish. The rub was good, but nothing sensational. The onion and plantain salsa is what makes the dish. It creates a nice balance between spice and sweetness. I would make this again.

  • Delys77 on May 21, 2013

    Pg. 168 The rub for this was nice and smoky from the ancho chile powder, it made for a very flavourful steak when prepared with flank steak. The onions are a good accompaniment but they do fall apart on the grill so I would suggest using a grill pan. I couldn't find plantain so I went with the suggested riff of potatoes which I simply roasted in the oven. I would repeat this dish.

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