2 12-ounce skirt steaks, at least ¾ -inch thick (cut may be called “outside skirt”)
2 teaspoons coarse salt
2 teaspoons freshly ground pimiento Tabasco, or 1 teaspoon each black pepper and allspice (best to grind whole allspice berries and peppercorns together in spice grinder or mortar)
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4 large plantains, very ripe (mostly black but with some yellow, and not mushy)
Honey for drizzling, preferably raw
1 stick cinnamon or canela, or a pinch of ground cinnamon
1. Trim steak of any fat and membrane. Mix salt and pimiento Tabasco and rub lightly into steaks. (This can be done up to four hours ahead.)
2. Heat a grill or place a heavy skillet over high heat. Heat oven to 450 degrees and place another large cast-iron skillet inside. When oven is hot, place plantains, skin on, in the oven skillet. Roast for 15 to 25 minutes, depending on size, until the skins split at the seams and the plantains are cooked through.
3. Put steak on grill or in skillet on top of stove. Sear, turning a few times, until crisp outside and rare to medium-rare inside (eight to 10 minutes).
4. Remove steak from pan, tent with foil and let rest three to four minutes, turning a few times. Cut each steak in half crosswise, then cut each half in thick slices diagonally against the grain. Divide slices among 4 plates. Add a whole plantain to each, opening seams with a knife to expose flesh. Drizzle plantains lightly with honey, then grate a dusting of cinnamon on top.
Adapted by The New York Times from Eric Werner, Hartwood, Tulum, Mexico.