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From Colombia
If you are ready to try giving Latin cuts of meat a try. Start with this flavorful recipe.
Latin cuts of beef are generally thinner and prepared with a flavorful combination of spices.
They cook quickly as they are thin and best when seared over high heat. Perfect for quick weeknight meal or for a weekend crowd. Serve this flavorful met over a warm arepa. Arepas are an essential part of the Colombian daily diet. They are eaten for breakfast lunch or dinner.
INGREDIENTS
- 2-lb NY Strip steak any flank steak works as well
- 1/4 cup olive oil
- 1/2 can/bottle of beer
- 1/2 cup orange juice
- Juice of 3 limes
- 4 to 6 cloves of garlic minced
- ¼ cup of finely chopped fresh cilantro (for serving)
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cumin
- 1 packet Sazón Goya with achiote
- Salt and pepper to taste
- 4 warmed arepas
PREPARATION
- Whisk together all the liquid ingredients.
- Add in the garlic, cumin, Sazón Goya and salt and pepper to taste.
- Place the flank steak in a plastic storage bag. Add the marinade mixture to the bag with the steak. Seal bag tightly, then leave the steak to marinate overnight in the fridge or at least 3 hours for best result.
- Heat the grill to high/ med high. Remove steak from marinade and grill for 4 to 5 minutes on each side, or until it reaches desired doneness.
- Let steak rest for 5 minutes, then slice very thinly against the grain serve on top of warmed arepa with cilantro sprinkled on top.
