Take the beef out of the refrigerator 1 hour before grilling so it’s not too cold. Trim off any fat and connective tissue from the outside. Slice the beef in half lengthwise and remove the inner tendon. Pat the meat dry with paper towels. Heat a grill pan on the stove and preheat the oven to 400°F (200°C).

With the tip of a sharp knife, make lengthwise cuts in the green plantains and peel them. Slice the plantains diagonally into pieces about 1 1/4 inches (3 cm) thick. Heat a skillet with oil and lightly brown the plantain slices.

Flatten the plantain pieces with a small plate to make them thinner. Fry them again until they are golden and crispy. Serve immediately. You can sprinkle a little salt on top if you like.

AVOCADO AND TOMATO SALAD
In a bowl, mix the avocado with the tomato and onion. Season with olive oil and salt. Serve with the grilled chuck tender and tostones.