Prepare marinade for the steaks. Coarsely chop the herbs, chop the chili and enough to your liking. Stir in the zest and juice of the lime, along with the garlic. Combine everything with olive oil and season with salt and pepper. Marinade the steaks for at least 2 hours before grilling. To fry the plantains, cut out the tips and slit length wise. Take out the plantain from the skin and chop at an angle into fairly thick slices. Shallow fry the plantains slices in hot oil, turning frequently until you have a golden crust and a soft centre. To make the salsa; cut cherry tomatoes into quarters, season with salt and pepper, mix together with red wine vinegar, paprika, onion and olive oil with a few coriander leaves. To serve, grill the steak to your liking, spoon over the salsa and serve with side salad and the fried plantains.