Ingredients with Measurements:
- 4 ripe bananas
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 cup diced mango
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1 tablespoon chili paste
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together brown sugar, soy sauce, vegetable oil, garlic powder, onion powder, black pepper, cumin, smoked paprika, and chili powder.
3. Peel bananas and cut them in half lengthwise. Brush the mixture onto both sides of the bananas.
4. Place bananas on the grill and cook for 2-3 minutes on each side, until grill marks appear.
5. While the bananas are grilling, make the mango-chili sauce. In a blender or food processor, combine diced mango, red onion, red and green bell pepper, cilantro, rice vinegar, honey, and chili paste. Blend until smooth.
6. Serve the grilled banana steaks with the mango-chili sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 6 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 260
- Total fat: 6g
- Cholesterol: 0mg
- Sodium: 670mg
- Total carbohydrates: 53g
- Dietary fiber: 3g
- Sugars: 42g
- Protein: 2g
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with olive oil or avocado oil.
- Mango can be substituted with pineapple or papaya.
- Red and green bell pepper can be substituted with any color bell pepper.
Variations:
- Add a sprinkle of cinnamon to the banana steaks for a warm and cozy flavor.
- Use the mango-chili sauce as a marinade for chicken or shrimp.
- Serve the banana steaks on a bed of rice or quinoa for a heartier meal.
Tips and tricks:
- Make sure the bananas are ripe but not too soft, or they will fall apart on the grill.
- Brush the banana steaks with the mixture just before grilling to prevent them from becoming too sweet.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
Storage instructions:
- Store leftover mango-chili sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat banana steaks in the microwave for 30 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve the banana steaks on a white plate to showcase their golden color.
- Drizzle the mango-chili sauce in a zigzag pattern over the banana steaks for a restaurant-worthy presentation.
Garnishes:
- Garnish with a sprig of fresh cilantro or a slice of lime.
Pairings:
- Serve with a side of grilled vegetables or a simple green salad.
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting advice:
- If the banana steaks are too sweet, add a pinch of salt to balance out the flavors.
Food safety advice:
- Make sure the bananas are fully cooked before serving.
Food history:
- Bananas are native to Southeast Asia and were introduced to the Americas by Portuguese sailors in the 16th century.
Flavor profiles:
- The banana steaks are sweet and smoky with a hint of spice, while the mango-chili sauce is tangy and slightly spicy.
Serving suggestions:
- Serve as a main dish for a vegetarian meal or as a side dish for a barbecue.
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