Learn how to cook a steak in the air fryer with this easy recipe. The T-bone stays succulent, and pairs with juicy tomatoes and crispy plantains for a mouthwatering main dish.
Ingredients:
½ cup packed fresh cilantro
½ cup packed fresh flat-leaf parsley
3 cloves garlic, peeled
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, divided
1 teaspoon cumin seeds, toasted (see tip)
¼ teaspoon crushed red pepper
⅛ teaspoon ground pepper plus 1/4 teaspoon, divided, plus more for garnish
pinch of salt plus 1/4 teaspoon, divided
2 teaspoons chili powder
1 12- to 16-ounce beef t-bone steak, trimmed
3 roma tomatoes, halved lengthwise
1 ripe plantain, peeled and sliced (1/4-inch)
Directions:
Combine cilantro, parsley, garlic, vinegar, 1 tablespoon oil, cumin seeds, crushed red pepper, 1/8 teaspoon pepper and a pinch of salt in a mini food processor or blender; process until coarsely chopped. Transfer to a bowl.
Lightly coat the basket of a 6- to 9-quart air fryer with cooking spray. Combine chili powder and the remaining 1/4 teaspoon each pepper and salt in a small bowl. Rub all over steak. Brush cut sides of tomatoes with 1 teaspoon oil.
Place the steak in the prepared basket. Cook at 400°F for 5 minutes. Flip the steak and add the tomatoes to the basket, cut-sides down. Cook until an instant-read thermometer inserted in the center of the steak registers 145°F (for medium-rare) and the tomatoes are softened, about 5 minutes more.
Transfer the steak and tomatoes to a platter; cover with foil. Brush plantain slices with the remaining 2 teaspoons oil; arrange in a single layer in the basket. Cook at 400°F, turning once, until tender, 6 to 8 minutes.
Serve the steak, tomatoes and plantains with the sauce. Garnish with additional ground pepper, if desired.
