New York Strip Steak With Black Pepper Plantains & Cilantro Pesto

Ingredients

For the Steaks:2 Butcher Box New York strip steaks2 Tbs. ghee1 tsp. garlic powder4 Tbs. coconut aminos1 tsp. Sea salt1/2 tsp. Black pepper

For The Plantains

2 green or yellow plantains (but not spotted), peeled and sliced in ¼” discs.2 Tbs. coconut oil1/2 tsp. Sea salt1/2 tsp. Black pepper

For The Pesto

2 cups fresh cilantro, chopped1 tsp. Sea salt1/4 cup pine nuts1 medium clove garlic, peeled and mincedJuice from 1/2 lemon1/2 cup olive oil

Instructions

IN a shallow dish or sealed plastic bag, add all strip steak ingredients except ghee and allow to marinate for 1 hour or overnight.PREPARE your pesto while your steaks are marinating by placing all ingredients except olive oil in a food processor pulse until the cilantro is minced.ADD in olive oil and continue to pulse until all is well combined. Store in a glass jar until ready to serve or in the fridge for up to one week.HEAT a cast iron grill to medium-high and add ghee. Place each strip steak on your cast iron and allow to sear for 2 minutes per side. Be careful not to move the steaks around once they are on the pan, as this will prevent an even searing. Once your steaks are cooked, transfer to two plates.IN the same pan, add your coconut oil and sliced plantains. Season with sea salt and black pepper and allow to cook without stirring, for 2 minutes per side. Once soft and caramelized, serve alongside your steaks with cilantro pesto.