COLOMBIAN CARNE ASADA WITH AJI PICANTE RECIPE

Colombian Carne Asada with Aji Picante Recipe image

Provided by Mother

Number Of Ingredients 17

Previous Next

STEAK:
1 1/2 pounds flank steak
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
freshly cracked black pepper
1 tablespoon olive oil
3 garlic cloves, crushed
3 scallions cut into 1 inch lengths
3/4 cup light beer
AJI PICANTE
2 tablespoons lime juice
1/2 tablespoons finely chopped fresh cilantro
1/4 cup seeded and finely chopped tomato
1 tablespoon finely minced fresh jalapeño or serrano pepper
1/4 teaspoon plus 1/8 teaspoon kosher salt
cooking spray

Steps:

FOR THE STEAK: Using a sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2 inch intervals. Put the steak in a shallow glass baking dish. In a small bowl, combine the cumin, oregano, salt, and a few turns of black pepper. Rub the olive oil and garlic over both sides of the steak, and then rub in the spice mix. Add the scallions and beer, turn the steak over a few times to coat both sides, cover the dish, and refrigerate for at least 3 hours, turning occasionally, or as long as overnight. FOR THE AJI PICANTE; In a medium jar or container with a fitted lid, combine 1/4 cup water, the lime juice, vinegar scallions, cilantro tomato jalapeño and salt. Refrigerate until ready to use and up to 2 days. PREHEAT GRILL TO HIGH Lightly oil the grate. Remove the steaks from the marinade discarding the marinade and grill to desired doneness. Transfer steaks to a cutting board and let rest 5 minutes. Thinly slice the steaks across the grain. Transfer to a platter and serve with aji picante on the side.