Asado Jugoso - Marinated juicy roast beef
Serves 12
1 whole eye of round
1 cup adobo pra asado (roast marinade)
Remove the silver skin and fat from the roast. Spread the marinade over the roast and place it in a large plastic bag: close the bag and stir the marinade around. Marinate the beef for at least 2 hours, preferably overnight. Preheat the oven to 500 degrees. Place the meat in a roasting pan and roast for 7 minutes. Lower the heat to 325 degrees and continue roasting for 30 to 40 minutes, depending on the thickness of the roast. Remove the meat from the oven and allow it to rest for 10 minutes before slicing. In the meantime, simmer the remaining marinade to reduce by half and serve it over the roast slices.
Adobo Para Asado- Roast marinade
3 tablespoons honey
2 tablespoon Mostaza (mustard sauce check sauces)
6 cloves garlic, peeled and crushed
1 tablespoon Pasta de Albahaca (basil past check sauces)
1 tablespoon Pasta de Aji (Aji paste check sauces)
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 cup Vinagre Aromatico (flavored vinegar check sauces)
1/2 cup port, sherry, or cabernet savignon
Mix the ingredients thoroughly and cover the meat with it. For the best results, put the meant in a large plastic bag, pour in the marinade, and close the bag leaving in as little air as possible. Marinate the meat for at least 1 hour, preferably overnight, turning the bag over occasionally.
Bistec a la Pobre - Chilean style beefsteak
Serves 2
5 ½ tablespoons olive oil
1 large onion, peeled and julienned
salt, to taste
black pepper, freshly ground to taste
2 sarge potatoes
½ cup frying vegetable oil
2 10 ounce New York strip steaks, about 1 inch thick
2 cloves garlic, peeled and minced
4 whole eggs
1 pinch Fresh, flat-leaf parsley, chopped
1. In a frying pan heat 3 tablespoons of oil and slowly saute the onions, stirring occasionally, until they caramelize; this can take a good 30 min.
2. Add salt and pepper to taste. remove the onions to a dish and keep them warm.
3. Peel the potatoes and keep them submerged in a bowl of water to avoid oxidation.
4. Just before frying, slice the potatoes french fry style, dry them carefully, and fry them in at least 1 inch of frying oil until golden; do not crowd them.
5. Remove the potatoes and drain over paper towels; add salt to taste and keep them warm.
6. Rub the steaks with minced garlic and fry them in a very hot oiled pan or griddle. Brown on side first until juice droplets start to appear on top, then turn the meat and fry it for just 1 more minute.
7. Add salt and pepper to taste and keep the steaks warm.
8. Fry the eggs, sunny side up, in the same pan or griddle as the steaks and add salt and pepper to taste.
9. Arrange the food on the serving plate like this: the steak in the middle with the eggs on top, the fried potatoes on the side and the onions on the other.
10. Garnish the parsley.
Serves 12
1 whole eye of round
1 cup adobo pra asado (roast marinade)
Remove the silver skin and fat from the roast. Spread the marinade over the roast and place it in a large plastic bag: close the bag and stir the marinade around. Marinate the beef for at least 2 hours, preferably overnight. Preheat the oven to 500 degrees. Place the meat in a roasting pan and roast for 7 minutes. Lower the heat to 325 degrees and continue roasting for 30 to 40 minutes, depending on the thickness of the roast. Remove the meat from the oven and allow it to rest for 10 minutes before slicing. In the meantime, simmer the remaining marinade to reduce by half and serve it over the roast slices.
Adobo Para Asado- Roast marinade
3 tablespoons honey
2 tablespoon Mostaza (mustard sauce check sauces)
6 cloves garlic, peeled and crushed
1 tablespoon Pasta de Albahaca (basil past check sauces)
1 tablespoon Pasta de Aji (Aji paste check sauces)
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 cup Vinagre Aromatico (flavored vinegar check sauces)
1/2 cup port, sherry, or cabernet savignon
Mix the ingredients thoroughly and cover the meat with it. For the best results, put the meant in a large plastic bag, pour in the marinade, and close the bag leaving in as little air as possible. Marinate the meat for at least 1 hour, preferably overnight, turning the bag over occasionally.
Bistec a la Pobre - Chilean style beefsteak
Serves 2
5 ½ tablespoons olive oil
1 large onion, peeled and julienned
salt, to taste
black pepper, freshly ground to taste
2 sarge potatoes
½ cup frying vegetable oil
2 10 ounce New York strip steaks, about 1 inch thick
2 cloves garlic, peeled and minced
4 whole eggs
1 pinch Fresh, flat-leaf parsley, chopped
1. In a frying pan heat 3 tablespoons of oil and slowly saute the onions, stirring occasionally, until they caramelize; this can take a good 30 min.
2. Add salt and pepper to taste. remove the onions to a dish and keep them warm.
3. Peel the potatoes and keep them submerged in a bowl of water to avoid oxidation.
4. Just before frying, slice the potatoes french fry style, dry them carefully, and fry them in at least 1 inch of frying oil until golden; do not crowd them.
5. Remove the potatoes and drain over paper towels; add salt to taste and keep them warm.
6. Rub the steaks with minced garlic and fry them in a very hot oiled pan or griddle. Brown on side first until juice droplets start to appear on top, then turn the meat and fry it for just 1 more minute.
7. Add salt and pepper to taste and keep the steaks warm.
8. Fry the eggs, sunny side up, in the same pan or griddle as the steaks and add salt and pepper to taste.
9. Arrange the food on the serving plate like this: the steak in the middle with the eggs on top, the fried potatoes on the side and the onions on the other.
10. Garnish the parsley.
