125th Street Malanga Mash Recipes

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HANGER STEAKS WITH 125TH STREET MALANGA MASH



Hanger Steaks with 125th Street Malanga Mash image

Provided by Daisy Martinez

Categories     Marinate     Sauté     Lemon     Orange     Steak     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 10- to 12-ounce hanger steaks, trimmed of fat, sinew, and center connective tissue
4 teaspoons powdered adobo seasoning*
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons white wine vinegar
4 tablespoons canola oil, divided
125th Street Malanga Mash

Steps:

  • Sprinkle steaks with adobo seasoning. Place in single layer in 13x9x2-inch glass baking dish. Mix orange juice, lemon juice, and vinegar in bowl; pour over steaks. Let marinate at room temperature 1 hour.
  • Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Remove steaks from marinade; sprinkle with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Serve with malanga mash.
  • *Available at Latin markets.

125TH STREET MALANGA MASH



125th Street Malanga Mash image

Provided by Daisy Martinez

Categories     Mixer     Garlic     Potato     Side     Bake     Vegetarian     High Fiber     Vegan     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

1/3 cup extra-virgin olive oil
4 garlic cloves, peeled
2 pounds malanga, russet potatoes, or rutabagas, peeled, cut crosswise into 1-inch-thick slices
1 cup (or more) low-salt chicken broth or vegetable broth

Steps:

  • Preheat oven to 375°F. Combine oil and garlic in custard cup. Cover with foil; bake until garlic is soft, about 35 minutes.
  • Meanwhile, cook malanga in large saucepan of boiling salted water until very tender, about 35 minutes; drain. Transfer malanga to large mixing bowl. Add 1 cup broth and roasted garlic with oil and beat with electric mixer until fluffy and almost smooth, adding more broth by tablespoonfuls for desired texture. Season to taste with salt and pepper.

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