Bistec Encebollado
(bee-STEK en-seh-boh-YAH-doh)
Sopa a la Minuta & Los Salvavidas (Weeknight Lifesavers)
Fifteen minutes. The sirloin hisses against a smoking cast-iron pan—unlike a wok-tossed lomo saltado, this relies on a standard skillet, where the secret is simple: pound cheap beef unforgivingly thin, sear it fast, and finish with red onions that still retain their crunch. It is earthy from the ají panca, deeply savory from the soy sauce, and spiked with the sharp kick of a splash of red wine vinegar hitting a blisteringly hot pan; scrape up every dark bit from the bottom and pour the juices directly over the rice.
Before you start
Pound the steaks unforgivingly thin.
Place the steaks under plastic wrap on a cutting board and aggressively pound them with a meat mallet to a quarter-inch thickness, breaking down the tough muscle fibers so the meat stays tender during a quick sear.
Season the meat.
Generously coat both sides of the pounded beef with salt, black pepper, and the ground cumin.
Ingredients
- top round sirloin flap or skirt steak1 1/2 lb
- kosher salt1 tsp
- black pepper1/2 tsp
- ground cumin1/2 tsp
- vegetable oil2 tbsp
- red onion1 large
- roma tomatoes2 med
- garlic paste1 tbsp
- aji panca paste1 tbsp
- aji amarillo paste1/2 tbsp
- red wine vinegar3 tbsp
- soy sauce2 tbsp
- beef broth1/4 cup
- dried oregano1 tsp
- fresh cilantro1/4 cup
Method
- 01
Sear the beef hard and fast.
Heat one tablespoon of oil in a large, heavy-bottomed skillet over medium-high heat until almost smoking, then sear the steaks for about two minutes per side to build a dark crust before removing them to a plate to catch the resting juices.
- 02
Bloom the aromatics in the residual beef fat.
Lower the heat to medium, add the remaining tablespoon of oil, and stir in the garlic and ají panca paste, scraping the bottom of the skillet until the chili darkens and smells incredible.
- 03
Toss in the onions and tomatoes.
Add the thick slices of red onion and the ají amarillo paste, cooking for two to three minutes until the onions soften slightly but keep their crunch, followed by the tomato wedges for one more minute.
- 04
Deglaze the skillet to build the sauce.
Pour in the red wine vinegar and soy sauce, immediately scraping up the rich fond from the pan, then stir in the beef broth and crush the dried oregano between your palms directly into the liquid.
- 05
Reunite the meat with the pan sauce.
Return the resting steaks and their juices to the bubbling pan, tossing them for a minute or two to warm through and soak up the flavor before garnishing with fresh cilantro and serving immediately.
Notes
The cube steak bypass.
If you don't have the time or energy to pound out your own cuts on a Tuesday night, pre-tenderized cube steak from the supermarket is a highly practical American shortcut that absorbs the pan sauce beautifully.
Invest in the proper aji pastes.
The soul of this recipe lives in jars of ají panca and ají amarillo. Find them in the Latin aisle of most standard grocery stores—they are the non-negotiable bedrock of Peruvian flavor and last for months in the fridge.
From Cook Peruvian in America.