Stuffed Plantains

I saw a recipe for beef stuffed plantains at My Colombian Recipes which uses ground beef. I tried it with a few tweaks (like using steak instead of ground beef) and we loved it. It's kinda like a savory banana split. 

You need to use ripe plantains that are not green and hard for this recipe. This time I used plantains that were ripe but not very black just because that's how much they had ripened by the time I planned to make this dish. 

Stuffed Plantains

4 ripe plantains, peeled
2 T. butter, melted

Mozzarella cheese, shredded or sliced

Filling:

1 T. olive oil

1/2 c. onion, chopped

1/2 lb. flank steak, chopped

Salt and pepper to taste

1/2 c. tomato, chopped

2 garlic cloves, minced

1 T. ground cumin

1/2 c. tomato sauce

2 T. soy sauce

3 T. cilantro, chopped (divided)

Preheat the oven to 400° F. Grease cookie sheet.

Brush plantains with melted butter and place on cookie sheet. Bake for 20 minutes. Flip plantains and back for 15 minutes.

While cooking, make the filling. Heat olive oil in skillet. Add onion and cook until soft. Season steak. Add to skillet with and brown on medium heat. Add tomatoes and garlic and cook for about 30 seconds. Add cumin, tomato sauce, soy sauce, and half of the cilantro. Heat through. 

Remove plantains from oven. Cut slit down center of each. Stuff with beef mixture and cheese. Sprinkle with remaining cilantro. Return to oven just enough to melt cheese.