Tallarines Verdes con Bistec
(tah-yah-REE-nes VAIR-des kohn bees-TEK)
Almuerzo Turned Supper (The Heavy Hitters)
There’s a distinct aroma that lets a Peruvian kid know they’re home: basil and garlic hitting a hot skillet, chased by the aggressive sizzle of a soy-marinated steak. This is the masterpiece born when 19th-century Italian immigrants landed in Peru and traded pine nuts for local pecans and Parmesan for Andean queso fresco. It’s an unabashedly rich, earthy green sauce built on a caramelized sofrito, served beneath a fiercely seared steak whose pan juices bleed directly into the pasta. Weeknight comfort food that hits like a heavyweight.
Ingredients
- thinly sliced sirloin or skirt steak1 lb
- soy sauce1 tbsp
- red wine vinegar1 tbsp
- garlic paste1 tsp
- ground cumin1/2 tsp
- kosher salt1 tsp
- black pepper1 tsp
- vegetable oil1 tbsp
- spaghetti or linguine1 lb
- olive oil2 tbsp
- red onion1/2 large
- garlic cloves3 large
- fresh baby spinach6 cup
- fresh basil leaves2 cup
- evaporated milk1/2 cup
- Mexican queso fresco or mild feta5 oz
- pecans or walnuts1/3 cup
- Parmesan cheese1/4 cup
- saltine crackers3 med
Method
- 01
Marinate the steak.
In a bowl, toss the steak with the soy sauce, vinegar, garlic paste, cumin, a generous pinch of salt, and a heavy crack of black pepper, then let it sit at room temperature.
- 02
Boil the pasta.
Drop the spaghetti into a large pot of heavily salted boiling water and cook until al dente. Crucially, reserve a half cup of the starchy cooking water before draining.
- 03
Build the sofrito.
Heat the olive oil in a large skillet over medium heat, tossing in the chopped red onion and smashed garlic to sweat until soft, translucent, and slightly caramelized at the edges, about 5 to 7 minutes.
- 04
Wilt the greens in the residual heat.
Turn off the heat entirely, drop the packed spinach and basil directly into the hot pan, and toss them for about 60 seconds until they turn a dark, vibrant green. This kills the raw, bitter bite without the fuss of boiling another pot of water.
- 05
Blend the salsa verde.
Scrape the entire contents of the skillet—greens, onions, garlic, and oils—into a blender alongside the toasted pecans, evaporated milk, queso fresco, and Parmesan. Blend on high until completely smooth, tossing in a few saltine crackers if the sauce looks too thin, and adjust the salt to taste.
- 06
Emulsify the pasta.
Pour the bright green sauce over the drained pasta in the pot over low heat, splashing in the reserved pasta water while tossing vigorously until the sauce turns glossy and clings heavily to the noodles.
- 07
Sear the steak.
Wipe out the skillet, crank the heat to medium-high, add the vegetable oil, and sear the thin steaks for about two minutes per side until they develop a dark, smoky char.
- 08
Plate and pour over the pan juices.
Twirl a mound of creamy green noodles onto a plate, lay the hot steak beside it, and pour the leftover, savory pan juices directly over the meat and pasta.
Notes
Add ají amarillo for the true Lima touch.
A tablespoon of Peruvian yellow chili paste tossed into the blender adds a subtle, fruity warmth. You can find it jarred at any decent Latin market.
Respect the sofrito.
Traditional Italian pesto is raw. This Peruvian adaptation relies on cooking the alliums first to establish a deep, sweet, savory foundation. Don't skip it.
From Cook Peruvian in America.