Vacuum Steak Marinated in Ají Panca with Golden Potatoes and Sautéed Vegetables

120 min
This dish is a celebration of Peruvian meat and flavors. The protagonist is a juicy vacuum steak, a cut known for its intense flavor, which is taken to another level thanks to a Creole marinade based on ají panca, balsamic vinegar and spices. The meat is sealed over high heat to create a delicious crust and finished cooking slowly for a tender texture. It is served with two perfect garnishes: native potatoes parboiled and then browned in butter until crisp, and a multicolored sauté of asparagus, mushrooms and peppers that brings freshness and texture to the dish.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large bowl or bowl for marinating.
  • + Large oven-safe skillet.
  • + Pot for parching potatoes.
  • + Cutting board and knife.
  • + Kitchen tongs

INSTRUCCIONES

Step 1:

Marinate the Meat. Place the vacuum steak in a platter. Season generously on both sides with salt, pepper, cumin, garlic powder and oregano. Pour the ají panca paste, balsamic vinegar and olive oil on top. With your hands, massage the meat thoroughly so that the marinade is completely impregnated. Cover the dish and leave it to marinate in the refrigerator for at least 1 hour.

Step 2:

Prepare the Side Dishes. While the meat is marinating, boil the potatoes in salted water until tender but firm. Drain them and cut them into halves or quarters. Prepare the vegetables: cut the asparagus, mushrooms, bell pepper, onion and leek.

Step 3:

Seal and Bake the Vacuum. Preheat the oven to 180°C (350°F). Take the meat out of the refrigerator about 20 minutes before cooking. Heat a large (ovenproof) skillet over high heat. Seal the steak for 4-5 minutes per side until it has a good crust. Pour the rest of the marinade over the meat.

Step 4:

Finish in the oven. Take the pan with the meat to the oven and cook it for 20 to 30 minutes, depending on the thickness and the desired cooking time.

Step 5:

Cook the side dishes. While the meat is in the oven, sauté all the vegetables in another skillet with a little oil until cooked but crisp. Remove the meat from the oven and let it rest on a board. Pour the juices from cooking the meat over the sautéed vegetables and mix.

Step 6:

Brown the potatoes. In the skillet where you cooked the meat, melt the butter. Add the parboiled potatoes and brown them on all sides until crisp. Sprinkle with paprika and salt.

Step 7:

Serve. Cut the vacuum steak into thin slices, always against the fiber of the meat. Serve the meat slices accompanied by golden potatoes and sautéed vegetables.

TIPS

  • + The Secret of the Void: This cut has a very marked muscle fiber. To secure its braiding, it is crucial to always cut it against the direction of the fibers. Also, don't overcook it; a medium or medium red is ideal.
  • + Rest is Non-Negotiable: Letting the meat rest for at least 10 minutes after removing it from the oven is essential. This allows the juices to be redistributed throughout the piece, ensuring a much juicier steak.
  • + Extended Marinating: If you have time, marinate the meat from the night before in the refrigerator. The flavor of the chili pepper and the spices will penetrate much more, and the vinegar will help to soften the meat.
  • + Take advantage of the Flavor: Do not wash the pan after cooking the meat. Use that same pan to brown the potatoes and take advantage of all the “crust” of flavor that was stuck.