Asado de Plátanos (Steak with Bananas)

The Food and Drink of Mexico, 1964

30 minutes — 4 Servings

Ingredients

2	pound	round steak
		salt and pepper (to taste)
1		onion, chopped
1⁄2	cup	sherry
1⁄2	cup	water
1	tablespoon	cooking oil (i.e. vegetable oil)
2	tablespoon	sugar
4		cooking bananas (i.e. plantains - though regular bananas will do)

Instructions

Fry the steak quickly over fast heat until both sides are well browned, salt and pepper, drop in the chopped onion and pour in the sherry and water. Cover tightly and cook slowly until a fork passes easily through it.

In another pan heat the oil, sprinkle in the sugar and allow it to turn a golden color before adding the platains (or bananas) cut in half lengthwise. When the bananas are well browned on both sides, they are ready.

Serve the meat in portions the size of small steaks, bathed in its own sauce with the bananas on the side.