Bistec Escabechado

Bistec Escabechado

By
From
Andina
Serves
4
Photographer
David Loftus

Escabeche Steak. The marinade in this recipe takes the steak to the next level. A post-workout favourite for our customers at Andina, this dish is lean and rich in protein, and with the creamy corn giving it a final, indulgent twist, it’s unforgettable.

Ingredients

Quantity Ingredient
4 fillet steaks, (about 150g each)
a few micro herbs, to decorate
salt
ground black pepper

For the marinade

Quantity Ingredient
150ml gluten-free soy sauce
2 teaspoons garlic paste
20ml red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin

For the choclo corn cream

Quantity Ingredient
1 tablespoon olive oil
1/2 onion, finely chopped
1/2 tablespoon Picante de Huevos, amarillo chilli paste
200g sweetcorn kernels
50g choclo corn or sweetcorn
1/4 teaspoon ground cumin
120ml full-fat milk
1/2 teaspoon white wine vinegar

For the escabeche

Quantity Ingredient
1 tablespoon olive oil
1 small red onion, chopped
1/2 red pepper, chopped
1 garlic clove, finely chopped
1 amarillo chilli, finely chopped
or 2 tablespoons Picante de Huevos, amarillo chilli paste
2 tablespoons pisco or vodka
2 teaspoons red wine vinegar
1 teaspoon yacon syrup or caster sugar

Method

  1. First, make the marinade by mixing all the ingredients together in a large bowl. Add the steaks to the bowl, coat, cover and marinate in the fridge for at least 5 hours.
  2. Remove the steaks from the fridge and take them out of the marinade 30 minutes before you intend to start cooking. When you are ready, first make the choclo corn cream. Heat the olive oil in a saucepan over a medium heat. Add the onion and sauté for about 10 minutes until softened, then add the chilli paste. Cook, stirring, for 2–3 minutes more, then add the sweetcorn, choclo (or additional sweetcorn) and cumin. Sauté for 1 minute, stirring, then add the milk and bring almost to the boil. Reduce the heat to low and simmer for 5 minutes until the liquid has reduced by a third. Add the white wine vinegar, then use a stick blender to blitz to a rough purée. Set aside and keep warm.
  3. Next, make the escabeche. Heat the olive oil in a saucepan over a medium heat. Add the red onion and red pepper and sauté for 5–6 minutes until they have started to take on a little colour and are beginning to soften. Add the garlic and chilli or chilli paste and sauté for 2–3 minutes until the garlic has started to soften but not taken on any colour. Add the pisco or vodka, red wine vinegar and syrup or sugar and season. Bring to the boil, then reduce the heat to low and simmer for about 5 minutes until the liquid has reduced by at least half and is syrupy.
  4. Blot the steaks with kitchen paper and sprinkle each one with salt on both sides. Heat a griddle until it is too hot to hold your hand over, then sear for 1 minute on each side, then cook for a further 2–3 minutes for rare, 5 minutes for medium–rare and 6–7 minutes for medium, turning every 30 seconds or so. Remove from the heat and leave to rest for 5 minutes. Slice the steak and serve on individual serving plates on a bed of the choclo corn cream, with the escabeche on the side or over the top of the steak, and decorate with a few micro herbs.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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