Start the rice: Rinse 2 cups white rice under cold water until water runs clear. In a saucepan, combine rice with 3 cups water and 1 teaspoon salt. Bring to boil, reduce heat to low, cover and simmer for 18-20 minutes.

Prepare the beans: While rice cooks, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds. Add 2 cups cooked black beans with their liquid, 1/2 teaspoon cumin, and salt to taste. Simmer for 10 minutes, mashing some beans to thicken.

Season the steak: Pat 4 beef steaks dry with paper towels. Season both sides generously with salt, black pepper, 2 minced garlic cloves, and 1/2 teaspoon cumin. Let rest at room temperature for 10 minutes.

Prepare the salad: Finely shred 2 cups cabbage. Dice 2 tomatoes. In a bowl, combine cabbage, tomatoes, 2 tablespoons chopped cilantro, juice of 1 lime, salt, and pepper. Toss well and refrigerate.

Cook plantains: Peel 2 ripe plantains and slice diagonally into 1/2-inch pieces. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Fry plantain slices for 3-4 minutes per side until golden and caramelized. Remove to paper towels.

Cook the steaks: In the same skillet, add 1 tablespoon vegetable oil. Increase heat to high. When oil is shimmering, add steaks and cook 4-5 minutes per side for medium, or to desired doneness. Remove and let rest 5 minutes.

Optional eggs: If adding eggs, fry 4 eggs in remaining oil to your preference.

Assemble the casado: On each plate, place a portion of rice mixed with beans, add a steak, plantain slices, a generous serving of salad, and top with a fried egg if desired. Serve immediately while hot.