Chef Akhtar has perfected his flank steak on the grill and the secret is a zesty, garlicky mojo de ajo marinade that really makes the dish. Enjoy the steak with crispy plantains, roasted brussels sprouts, and salsa roja.
meat had too much sinew. too chewy. plantains too dry to eat.
Jen · 02/04/25
I loved everything except the plantains. They were dry and chalky, kinda squishy but no taste.
kami · 02/03/25
Sandra · 02/02/25
Brussel did not taste good
Jodi · 02/01/25
Elizabeth · 02/01/25
The steak and Brussel sprouts were good. But I was really looking forward to the plantains because I've never had them before. But they were so hard... like rocks. Couldn't even bite into them.
Terri · 02/01/25
This cut of meat was good but the Brussels sprouts were really hard and the plantains were really dry. Which was sad because I love both of those things.
Abby · 01/31/25
The flank steak is not tender at all. Way too much Brussel sprouts which are too hard.
Rosemary · 01/29/25
Absolutely delicious, well balanced. I wished I had order 2 servings!
Lisa · 01/15/25
I really liked The taste of all three portions. I like the plantains. They were a little chewy (The plantains) The next day as I ate about half and saved it for myself the next day.
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
