Ingredients with Measurements:
- 4 beef steaks (6 oz each)
- 1 cup of Huancaina sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Season the steaks with salt and pepper on both sides.
3. Brush the steaks with olive oil and place them on the grill or grill pan. Cook for 4-5 minutes on each side or until desired doneness is achieved.
4. While the steaks are cooking, prepare the Huancaina sauce. In a blender or food processor, blend 1 cup of Huancaina sauce until smooth.
5. Once the steaks are cooked, remove them from the grill and let them rest for 5 minutes.
6. Serve the steaks with a generous amount of Huancaina sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Protein: 35g
Carbohydrates: 7g
Fiber: 1g
Sugar: 2g
Sodium: 500mg
Substitutions for ingredients:
- Beef steaks can be substituted with chicken or pork.
- Huancaina sauce can be substituted with any other spicy sauce.
Variations:
- Add grilled vegetables such as bell peppers, onions, and zucchini to the dish.
- Use different cuts of beef such as ribeye or sirloin.
Tips and tricks:
- Let the steaks rest for 5 minutes before serving to allow the juices to redistribute.
- Make the Huancaina sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store leftover steak and Huancaina sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the microwave or oven until heated through. Reheat the Huancaina sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the Huancaina steak on a bed of rice or quinoa with a side of grilled vegetables.
Garnishes:
Garnish the dish with chopped cilantro or parsley.
Pairings:
Pair the Huancaina steak with a glass of red wine such as Malbec or Cabernet Sauvignon.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the steak is not cooked to your liking, adjust the cooking time accordingly.
- If the Huancaina sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Always cook beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover steak and Huancaina sauce in the refrigerator within 2 hours of cooking.
Food history:
Huancaina sauce is a Peruvian sauce made with aji amarillo peppers, queso fresco, and evaporated milk. It originated in the Huancayo region of Peru.
Flavor profiles:
The Huancaina sauce is spicy, creamy, and slightly tangy. The steak is savory and juicy.
Serving suggestions:
Serve the Huancaina steak as a main dish for dinner or lunch.
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Region: Peruvian