Peruvian Marinated Steak
Peruvian Marinated Steak
Peruvian Marinated Steak is a simple dish, easy to make, and so much flavor, thanks to our Peruvian Marinade Seasoning. The spices in our seasoning include soy sauce powder, vinegar powder, cumin, garlic, cayenne pepper, and others for a very flavorful blend. The traditional steaks used are hanger, skirt or flank steak. These cuts can be on the tough side even with marinated, so we use Boneless Rib Eye Steaks. They are more flavorful and any way you cook them. Marinating them adds even more flavor.
Peruvian side dishes are usually fried plantains, yucca, quinoa and even French fries. We tend to serve ours with American or Southwest sides, like a mixed green salad, black beans, or even a seasonable green vegetable. These pair well with any steak. Any way you serve it, you’ll love it. Enjoy!
Serves 4
Ingredients:
2 Pounds Boneless Rib Eye Steaks, about ½” thick. Pound them thinner if needed.
3 Tablespoons Sheffield’s Peruvian Marinade Seasoning
½ Cup Red Wine, or Water if you prefer
3 Tablespoons Soy Sauce
Directions:
Put the 3 tablespoons of the Sheffield’s Peruvian Marinade Seasoning in a gallon recloseable bag. Add the red wine (or water) and soy sauce. Combine well. Add the steak. Toss inside the bag to coat well. Refrigerate and marinate for at least 3 to 4 hours, and preferably overnight, turning over several times. If the steaks are large, you might want to cut them into 2 or 3 pieces.
If you cook them outdoors, set the temperature to high. If you cook them indoors, heat a large non-stick skillet or griddle over medium-high heat. Transfer the steaks to the grill, skillet or griddle. Cook 3 minutes, turn over and cook another 3 minutes. Adjust time for your preferred doneness. Check the internal temperature with an instant read thermometer. The temperature should be 130-135ºF for medium rare, 140-145ºF for medium and 150-155ºF for medium well.
Remove from the grill or skillet, and let rest on a cutting board for 3 to 5 minutes, lightly covered with foil. Slice diagonally against the grain into ½” slices.
Serve with a couple side dishes and you’re all set. We like to serve ours with black beans and a side salad. But if you want to consider Peruvian side dishes, online, you find recipes for yucca fries, fried plantains and various quinoa dishes. Enjoy!