Sweet Plantain & Steak Arepas with Tzatziki Hot Sauce

Plantain arepas make a sweet home for a Greek-inspired steak filling, seasoned with Garlic, Oregano and Lemon & Pepper. A spicy Greek tzatziki finishes off this hand-held meal.
45 min
45 min


  • Sweet Plantain Arepas
  • 1 tablespoon (15 milliliters) olive oil
  • 2 ripe plantains, peeled and cut into ¼-inch (6.5 mm) dice
  • 2 cups (500 milliliters) milk
  • 2 cups (500 milliliters) water
  • 1/2 cup (125 milliliters) unsalted butter, divided
  • 3 cups (750 milliliters) masarepa (pre-cooked cornmeal)
  • 1 1/2 teaspoon (7 milliliters) Sea Salt Grinder
  • Tzatziki Hot Sauce
  • 1 small habanero chile (about 1-inch/2.5 cm long), stem removed
  • 2 tablespoon (30 milliliters) lime juice
  • 1 tablespoon (15 milliliters) white vinegar
  • 1 teaspoon (5 milliliters) sugar
  • 1/2 teaspoon (2 milliliters) Sea Salt Grinder
  • 1 cup (250 milliliters) seeded and finely chopped vine-ripened tomatoes
  • 1/2 cup (125 milliliters) finely chopped seedless cucumber
  • 3 green onions, finely chopped
  • 1 cup (250 milliliters) plain Greek yogurt
  • 2 tablespoon (30 milliliters) finely chopped fresh cilantro
  • Steak
  • 1 pound (500 grams) skirt steak
  • 1 teaspoon (5 milliliters) olive oil
  • 1 teaspoon (5 milliliter) Lemon Pepper Seasoning
  • 1/2 teaspoon (2 milliliters) Garlic Powder
  • 1/2 teaspoon (2 milliliters) Oregano Leaves
  • 1/2 medium red onion, thinly sliced


  • 1 For the Arepas, heat oil in large cast iron skillet on medium heat. Add plantains; cook until golden brown, stirring occasionally. Remove plantains; set aside.
  • 2 Place milk, water and ¼ cup (60 mL/½ stick) of the butter in small saucepan. Cook on medium heat about 5 minutes or just until butter is melted. Remove from heat; cool slightly.
  • 3 Combine masarepa and sea salt in medium bowl. Pour the milk mixture slowly into masarepa mixture, stirring until liquid is fully absorbed. (Mixture may be slightly lumpy.) Add plantains and knead mixture with hands until smooth and plantains are fully incorporated. Divide dough evenly into 12 balls. Flatten each ball into a disk about 4-inches (10 cm) in diameter and 1/2-inch (1.25 cm) thick.
  • 4 Melt 1 tbsp (15 mL) of the remaining butter in same cast iron skillet on medium-high heat. Cook arepas in batches about 6 minutes per side or until golden brown and slightly crispy, pressing on arepas slightly. Adjust heat to medium-low if arepas are browning too quickly. Add additional butter to skillet between batches if needed. Transfer arepas to a platter; cool slightly. (Arepas can be made up to 3 days ahead. Refrigerate in airtight container. When ready to serve, bring to room temperature before reheating in a hot, buttered skillet.)
  • 5 For the Tzatziki Sauce, process habanero, lime juice, vinegar, sugar and sea salt in blender or food processor until smooth. Mix tomatoes, cucumber and green onions in medium bowl. Add habanero mixture; toss to coat. Gently stir in yogurt and cilantro. Refrigerate until ready to serve.
  • 6 For the Steak, brush steak with oil. Sprinkle with lemon & pepper seasoning, garlic powder and oregano. Grill over medium-high heat until cooked to desired doneness. Let stand for 5 minutes. Cut into thin strips.
  • 7 To assemble arepas, slice each arepa crosswise about 2/3 of the way to make a pocket. Spread Tzatziki Sauce evenly in each arepa. Top with steak strips, onions and additional Tzatziki Sauce, if desired. Serve immediately.


(per Serving)