Bandeja Paisa Plate with Skirt Steak

Ingredients

• 1¼ lb Skirt Steak, thinly sliced
• 8 oz pork belly, cut into strips
• 4 oz chorizo, in links
• 2 cups cooked red beans, with their broth
• 2 cups cooked white rice
• 4 eggs
• 2 ripe plantains, sliced on the bias
• 1 avocado, sliced
• 4 arepas
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tomato, diced
• 1 tsp ground cumin
• 3 tbsp vegetable oil
• Salt and black pepper

Method

1. Start the chicharrón: lay the pork belly strips in a dry cold pan, add ¼ cup water, and cook over medium until the water evaporates and the fat renders, then keep going 15 minutes until the strips are puffed, crisp, and deep amber.
2. Make a hogao by cooking the onion, garlic, and tomato in oil for 10 minutes until jammy, and stir half of it into the warm beans with the cumin. Keep the rest for spooning over.
3. Fry the plantains in the pork fat until caramelized on both sides, 4 minutes, and grill the chorizo until the casings split and blister.
4. Season and sear the Skirt Steak in a hot pan, 90 seconds a side for thin steak; poultry to 165°F (74°C). Rest it while you fry the eggs sunny-side up with lacy edges.
5. Warm the arepas on a dry griddle until spotted, and reheat the rice.
6. Build each plate as a landscape rather than a pile: rice, beans, Skirt Steak, chicharrón, chorizo, plantains, arepa, egg on top, avocado on the side. Serve immediately with the reserved hogao.