Bandeja Paisa (Without Beans)

Instructions

1. 1Preheat your grill to about 205°C (200°C) for medium-high heat. Grill the about 450 g of steak for 4 to 6 minutes per side, until an internal temperature of 54°C is reached for medium-rare. Remove the steak from the grill and let it rest on a cutting board for 10 minutes; this allows the juices to redistribute for a more tender result. Slice the about 450 g of steak thinly, about 0.635 cm thick.
2. 2Place a 30.48 cm skillet over medium heat (148.9-176.7°C / 150-175°C). Add the about 225 g of chorizo and cook, turning occasionally, for 8 to 10 minutes, until it is browned and crispy. Remove the chorizo from the skillet and set it aside on a plate. In the same skillet with the chorizo drippings, add the about 225 g of fried pork belly (chicharrón) and cook for 5 to 7 minutes, turning occasionally, until the pork belly is golden brown and crispy. Remove from the skillet and set it aside with the chorizo.
3. 3In the same 30.48 cm skillet, carefully crack the 4 large eggs. Cook over medium-low heat (121.1-148.9°C / 120-150°C) for 3 to 5 minutes, until the whites are fully set and the yolks are cooked to your preference. Remove the 4 large fried eggs from the skillet and set them aside.
4. 4To cook the 4 cups of white rice, combine it with 8 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed and the rice is tender; remove from heat and let stand, covered, for 5 minutes. While the rice cooks, peel the 1 large sweet potato and cut it into 2.54 cm cubes; place the sweet potato cubes in a pot with enough water to cover them, bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until the sweet potato is tender when pierced with a fork, then drain the water and set the sweet potato aside.
5. 5Peel the 2 large sweet plantains (maduros) and slice them into 1.27 cm thick rounds. Heat a clean 30.48 cm skillet over medium-high heat (176.7-204.4°C / 175-200°C). Place the plantain slices in the hot skillet and fry for 3 to 4 minutes per side, until they are golden brown and caramelized. Remove the fried 2 large sweet plantains from the skillet and set them aside.
6. 6Peel the 1 medium avocado and slice it into 0.635 cm thick pieces. Measure the 1 cup of hogao (tomato and onion sauce) into a small bowl.
7. 7Divide the cooked 4 cups of white rice evenly among 4 large platters. On each platter, arrange portions of the sliced about 450 g grilled steak, the cooked about 225 g chorizo, the cooked about 225 g fried pork belly (chicharrón), one of the 4 large fried eggs, the fried 2 large sweet plantains (maduros), slices from the 1 medium avocado, and pieces of the cooked 1 large sweet potato. Spoon the 1 cup of hogao evenly over the components on all platters.

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