BBQ Steaks - Peru Style
A Peruvian girl showed me how to make steaks extra tasty before BBQing them but I can't guarantee this is an exclusively Peruvian style. Cue 'El Condor Paso' and let's begin...
INGREDIENTS
A steak each (obviously)
Lots of garlic cloves
Tabasco sauce (or some Latin American equialent)
Red wine (splash)
Soy sauce
Black pepper
Take the steaks out of the packaging a few hours before you intend to cook them. This will let them breathe and help with the tenderising process. Better yet, you could prepare the steaks with the marinade the night before.
If you have a tenderising mallet, give 'em a bash. If not take a fork and thoroughly prick the steaks all over. Crush at least a clove of garlic per side of each steak and rub the bits in to the steaks. Add lots of pepper and a splash of red wine, tabasco sauce and a splash of soy sauce. Rub it in with your hands and put the steaks back in the fridge to marinade, the longer the better. It tastes pretty good though if you just cook 'em straight away.
Top tip: never add salt to beef until it is (as good as) cooked. Salt leaches the juices out of raw and cooking beef. It must be added at the very end of the cooking process or when it is on the plate.
- Damian
June 3, 2004 in Mains | Permalink
Comments
If you want a good grilling crust on your meat, you MUST salt it first. You want to leach the liquid out of the surface of the meat to get proper browning. I suggest smothering with the coarsest salt you can get. Rock salt for making ice cream is best, or a very coarse sea salt. Do NOT use regular table salt. Leave the salt on for a minute before cooking, then scrape off and grill. Even if you are going to marinate first, follow these steps. You want to dry the outer surface of the meat, and let the meat absorb the marinade back in. Happy grilling!
Posted by: jd | 27 Sep 2007 02:22:11
