Bandeja Paisa

Instructions

1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over medium-high heat.
2. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
3. In a small pot, combine the cooked beans, cumin, and half of the salt. Heat over low heat, stirring occasionally, until warmed through.
4. In a large skillet, heat the vegetable oil over medium-high heat. Season the flank steak with the remaining salt. Cook for 4-5 minutes on each side, or until desired doneness. Remove from the pan and let rest for a few minutes before slicing.
5. In the same skillet, add the plantain slices. Fry for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
6. In a separate non-stick pan, fry the eggs to your liking.
7. To assemble the platter, place a portion of rice and beans on each plate. Add slices of steak and fried plantains. Top each plate with a fried egg.
8. Garnish with hogao and sliced avocado. Serve immediately.