This beef preparation is sold in many Asaderos around the country. These are places where meats are prepared over wood fires or coals. Beef, veal, and pork; Butifarras (page XXX), Chorizos (page XXX), and Morcillas (page XXX) are sold there too, accompanied by Yuca Frita (page XXX) and Patacones (page XXX) as well as Papa Salada (page XXX) or Papita Amarilla Asada (page XXX). Served also are many of the sauces or ajíes that appear here in the Salsas and Sauces chapter (page XXX). From where I am now, many hundred miles away, I can smell the hot coals and the meat smoking into the cold air of the Asaderos on the outskirts of Bogotá.
Ingredientes:
- 2 tablespoons red wine
- 2 cloves garlic, minced
- 1 teaspoon prepared mustard
- ¼ teaspoon pepper
- 2 tablespoons oil
- 3 pounds beef (skirt steak, flank steak, or filet), in one piece or cut into portions
- 1½ teaspoons salt
- 1 recipe for Arepas de Maíz (page xx) or Arepas de Queso (page xx)
- 1 recipe of Chimichurri (page XXX)
- Combine the wine, garlic, mustard, and pepper; add the oil and mix well. Rub over the beef slices or the whole piece of beef. Refrigerate overnight or at least 1 to 2 hours.
- In a large sauté pan over medium heat, cook the beef slices for 4 minutes on each side for medium rare, 6 for medium, and 8 for well-done. Add the salt while cooking. If cooking a whole beef strip 1 to 1½ inches thick, the times are the same; if cooking a whole filet (2 to 3 pounds), sear on the outside, and transfer to a preheated 350°F oven for 20 more minutes for medium-rare, 25 for medium, 30 for well-done. Let it rest a few minutes before slicing.
- Serve over arepas with a tablespoon of chimichurri sauce on top of each serving.
