Pabellon Criollo

Place the flank steak in a large pot and cover with cold water by about five centimetres. Add a teaspoon of salt, half an onion, and two garlic cloves. Bring to a boil, then reduce to a gentle simmer for two to two and a half hours.

Remove the tender steak from the broth and allow it to cool for ten minutes. Using two forks, shred the meat along the grain into long thin strands, pulling apart the fibres until the entire piece is evenly shredded.

Heat two tablespoons of oil in a large skillet over medium heat. Sauté the remaining diced onions, bell peppers, and garlic until softened, about five minutes. Add the diced tomatoes and cumin and cook for another three minutes.

Add the shredded beef to the vegetable mixture and stir well to combine. Pour in half a cup of the reserved cooking broth, season with salt and pepper, and simmer on low heat for fifteen minutes until the flavours meld together.

Cook the white rice in a separate pot according to package directions, using a ratio of one part rice to two parts water with a pinch of salt. Fluff with a fork when done and keep covered until ready to serve.

Heat the black beans in a small saucepan with a crushed garlic clove and a pinch of cumin. Simmer gently for ten minutes, mashing a few beans against the side of the pot to thicken the sauce while leaving most beans whole.

Heat one tablespoon of oil in a non-stick skillet over medium-high heat. Fry the plantain slices for two to three minutes per side until they are deeply golden and caramelised, then drain briefly on paper towels.

Arrange all four components side by side on each serving plate: a mound of white rice, the saucy shredded beef, a portion of black beans, and the golden fried plantain slices. Garnish with fresh cilantro and serve immediately.