Mrs. Regueiro's Plate: Beer Marinated Flank Steak & Aji Sauce

Tuesday, October 27, 2009

Beer Marinated Flank Steak & Aji Sauce

One of my best girlfriends is Peruvian. I have been in love with Peruvian food ever since I tasted an alfajores, a sweet cookie made with Dulce de leche. I'll have to get her to teach me how to make these cookies, because she does make the best. Note to self, get Liz to teach me how to make those cookies. However, another favorite of mine from Peruvian food is Aji Sauce. It's a blend of jalepeno, cilantro & spices...I love dipping my bread into it. Here's a recipe that was similar to the many dishes of Peruvian cuisine!

Beer-Marinated Flank Steak & Aji Sauce
Adapted from Bon Appetit
2 1 1/3-pound flank steaks
1 tablespoon dried oregano
2 teaspoons ground cumin
Coarse kosher salt
1/4 cup extra-virgin olive oil
11/4 cups thinly sliced green onions (about 6)
1 12-ounce bottle dark beer *I used Newcastle*
1/2 cup Worcestershire sauce
Aji Sauce

1. Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish.
2. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
3. Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
4.Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce.

Aji Sauce
Adapted from Bon Appetit
1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large)
1/2 cup coarsely chopped green onions (about 2 large)
1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia)
1/4 cup coarsely chopped fresh cilantro
2 tablespoons (or more) red wine vinegar or fresh lime juice
3/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Review: Average...I rather go out to eat at my local peruvian restuarant.
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