Cuban Via Miami Feast: Mashed Plantains With Oh, Baby! Garlic-Tomato Shrimp On Top, Grilled Flank Steak With Lime And Onions, Quick Rice With Black Beans

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6 tablespoons extra-virgin olive oil, divided, plus a little to drizzle

2 medium yellow skinned onions, 1 finely chopped, divided, 1 thinly sliced

3 cups chicken stock, divided

1 tablespoon plus 2 teaspoons ground cumin, divided

3 tablespoons fresh thyme, 5 or 6 sprigs, chopped

1 1/2 cups white rice

1 (14-ounce) can black beans

2 pounds flank steak

2 tablespoons grill seasoning blend ( recommended: Montreal Steak Seasoning by McCormick)

1 lime

3 green plantains (they like green bananas and are available in produce department)

Waxed paper

1 small green bell pepper, seeded and finely chopped

4 cloves garlic, cracked away from skin and finely chopped

1 pound small shrimp, peeled, deveined and coarsely chopped

Salt and pepper

1 lemon

1 (8-ounce) can tomato sauce

3 tablespoons finely chopped parsley leaves

Hot sauce (recommended: Tabasco)

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