A juicy Steak Chorrillana Style is a delicious option for those of us who love steak , but we need a sauce or juice with which to wet the granulated rice. Hungry? Let’s cook!
How to Prepare Bistec a la Chorrillana
Preparing a golden and juicy Bistec a la Chorrillana is very simple and fast. We can use a loin or hip cut and if the budget allows, the thin loin would be the best option. We will need a wide and high frying pan and a good sharp knife.
|🔪 Prep Time||15 minutes|
|🍲 Cook Time||25 minutes|
|⏲️ Total Time||40 minutes|
|🍽️ Servings||6 servings|
|🔥 Calories||140 calories|
- 6 pieces of medium thickness steak
- Sufficient oil for frying
- 4 tomatoes cut into medium wedges
- 3 tablespoons ground garlic
- 3 tablespoons of ground panca chili
- 2 tablespoons ground mirasol pepper
- 3 red onions julienned
- 2 yellow peppers without veins or seeds, cut into strips
- 4 tablespoons of red wine vinegar
- Salt and pepper to taste
- Season the steaks with salt, pepper and 1 tablespoon of minced garlic.
- Heat the oil in the pan and fry the steaks on both sides to the doneness you like best (well done or medium done). As soon as they are ready, remove them on a plate and reserve.
- Then, in the same pan with the oil left over from frying, add the ground garlic, the panca pepper and the mirasol pepper, brown for about 2 minutes, add the onions and sauté for a couple more minutes.
- Add the tomatoes and yellow peppers, sauté for about 10 seconds, add the vinegar, season with salt and pepper.
- Lower the heat and place the steaks accommodating them under the onion, cover and cook for a couple of minutes.
Have three little secrets for this dish, enjoy!
Tips and tricks
- We can serve our Steak a la Chorrillana accompanied by a graneadito white rice and with your favorite stew.
- For very juicy steaks you should fry them in very hot oil, taking care to keep the heat uniform without burning the oil.
- For a delicious smoked flavor, increase the heat when adding the onions and flambé the preparation when adding the vinegar.
The Chorrillana Steak, d owes its name to the district of Chorrillos , located in the coastal area of the capital Lima, populated mainly by fishermen.
Chorrilla cuisine is distinguished by using a lot of onion in its preparation, the best known dish is Chorrillana fish which carries a tasty dressing based on onions on the fish fillet.
Today there are versions of stews called “a la chorrillana”, one of them is today’s dish, the Bistec a la Chorrillana.