Recipe: Grilled, Green Plantain Picantes & Stuffed Steaks

Steak Stuffing (Place blended/pureed mixture between two 1/2" steaks, then close with cooking twine on the edges, for the grill):

1 TBL/steak: Kalamata olive tapenade (Greek, reduced sodium)

2 TBL/steak: Olive-oil roasted pine nuts (from Italy)

1/2-cup per steak: Spanish chorizo, mild, reduced sodium, ground, casings removed, browned until 3/4 cooked, drained

1/4-cup per steak: Baby artichoke hearts, in sunflower oil, organic, from California, available at King Soopers (with lemon juice flavoring, drained, coarsely chopped)

1 large, organic, red shallot, per steak, peeled, finely-minced

***Leave large, organic, green plantains unpeeled. Grill them until softened, approximately three minutes per side, on medium heat. Peel and chop into 1/4-inch pieces for a Brazilian Piquant Plantains, side dish.

16 plantains, large, organic, green, grilled, then peeled, chopped into 1/4-inch pieces

Key lime juice, organic, 4 qty

3 cups Masai yogurt (organic, African, UHT, with L. reuteri, L. casei, L. acidophilus, L. rhamnosus, and L. bifidus)

4 large, organic duck breasts, deep-fried in skin, drained, then chopped into 1/2-inch pieces

***Recipe for steaks cut to the size of three decks of cards, 1/2" in thickness. Use steaks from grass-fed cattle, USDA organic, pre-marinated in organic meat tenderizers (bromelain, papain powder, 1 tsp of each, per half pound of meat) for 24 hours in the fridge, with 1 cup of Louis Jadot Cabernet Sauvignon per half pound of meat. Sprinkle with freshly ground, black pepper, organic before putting into fridge. Stuff steaks right before grilling.***