...beer marinated steak with aji sauce...
This recipe was really good. The cheaper cuts of steak that are a bit tough do really well with this marinade that can even be made the night before you're going to eat this, and the aji sauce is just great. It made me miss good Mexican food, but glad I could make this at home.
I've said this before and I'll say it again, during this season of a lot of the same old flavors, many of which we love oh so much, this was a welcomed kick to the taste buds.
Recipe thanks to Bon Appetit- I used half the amount of meat it called for.
For the Steak
2 1 1/2 pound flank or iron steak- basically a tougher cut that will benefit from the marinade
1 tablespoon oregano
2 teaspoons cumin
1/4 cup EVOO
1 1/4 cups green onions, sliced
1 bottle dark beer
1/2 cup Worcestershire sauce
Using a knife, score the steak and place it in a 9x13 dish. Season with the oregano, cumin, salt and pepper. Rub the olive oil all over, then top with the onoins, beer, and Worcestershire sauce. Flip it a couple times so it's all combined. Cover and chill at least 3 hours, or over night.
Prepare grill pan, grill to desired doneness- 3-4 minutes per side for medium. Transfer steaks to a cutting board, let stand 5 minutes, then cut into strips.
4 jalapenos, chopped and seeded
2 chopped green onions
1/3 cup chopped sweet onion
1/4 cup chopped cilantro
2 tablespoons red wine vinegar
Combine peppers, onions, and cilantro in a food processor. Add 2 tablespoons vinegar and process until blended but still some texture remains. Transfer to a bowl, season with salt and pepper, then spoon over steak.
We loved this sauce- so much in fact that we ate it with roasted chicken the next night, just so we could use the rest of the sauce. This is a winning combination, great for all months of the year.