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| Wallet-friendly steak, Peruvian-style: spicy, fruity and with beer! 'The meat is so tender; the flavouring intriguingly subtle.' Tester (14/6/16) |
It's Peruvian in style and designed for skirt, flat-iron, flank or Denver steaks.* While the flavour of those cuts is excellent, they are better seared and served pink in the middle, the way (apparently real) men like their beef. Overcooking will leave the meat chewy and tough.
67 tested Denver steak, from a supermarket packet. The blogger is not a fan of beef that's still pink but (intrepidly!) tested the result. The steak was surprisingly tender and not at all raw in texture. The kebabs, cooked slightly longer, were chewy - ok but marginally not.
If texture is a worry, you could buy the least expensive standard steak, rump. Or take supermarket specials on beef roasts, which can sometimes be a little tough, slice thickly and marinade like steaks.
The flavour of the marinade is gorgeous but for those who prefer more heat, finely dice de-seeded red chillis and serve separately.
The recipe was adapted from the internet but the site reference has been lost. Who knew there were so many web addresses for Peruvian cuisine?
Feeds: 3-4
Ingred:
1 lb/1/2 kilo flank, skirt, flat-iron or Denver steak OR (more expensive) rump left in a single piece
2 large oranges, zest and juice
1/2 cup finely chipped cilantro/coriander or chives (67 used chives)
1/2 large yellow onion, thinly sliced
2 tsp salt-reduced soy sauce (Amoy or Pearl River Bridge)
1/2 tsp cumin
1/2 tsp smoked paprika
1 garlic clove, finely grated
1/2 tsp oregano
1/4-1/2 tbsp dried chipotle or a small dried chipotle soaked in water, drained and finely chopped
1/2 mug Mexican beer (see below) or no-alcohol beer (67 used a similar Czech Pilsner which was sold in singles, not 4-packs, 500 ml, £1.70)
Garnish: red chillis, de-seeded and finely diced
Method:
- Put meat and onions to one side
- Once the oranges have been zested, remove white pith.
- Put peeled oranges and all other ingredients bar the steak and onions in a bowl or blender; whizz with stick or bowl blender
- Pour into a sealable freezer bag or a strong plastic bag without holes
- Add meat and sliced onions
- Seal bag; lay on plate or tray
- Refrigerate several hours or overnight, turning once or twice
- If making kebabs, cut meat into cubes; otherwise keep steaks whole
- Remove meat and set aside marinade
- Cook: (a) in one piece - on a BBQ or under a grill on high until charred but pink inside, 6 mins each side (b) kebabs - thread cubes on kebab sticks alternately with squares of raw peppers and baby tomatoes; grill or bbq 4 mins each side
- The meat will release wonderful juices as it cooks; if you can, save them to add to the marinade to make a sauce
- Sauce: bring marinade to the boil and bubble vigorously 5 mins; add juices; blend until smooth; reheat when ready to serve
- Serve with roasted vine tomatoes and Skinnier Twice-Baked Potatoes
*flat iron steak has been on offer at Morrisons - 2x365gm for £7
Tips:- leftover sauce can be used to add flavour to a beef casserole
- good Mexican beers include Corona or Sol, both pale ales with alcohol content above 4.5%, 4-packs, £5.
- bamboo kebab sticks sell from 50p to £1.50 at major supermarkets; soak them in water before using and if kids are going to be present for dinner, trim off the points
Interesting Facts: The recipe has Oriental overtones probably due to the large population of Chinese in Peru -- the biggest in Latin America. Peru was once thought to have been populated by Asians and Siberians crossing the Bering Sea land bridge. Peruvian cuisine is more usually associated with ceviche (raw fish cooked in marinade)
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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