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Chef Jose Gomez and Chef Jason Pringle Aji Amarillo Australian Grass-fed Flat Iron
- Prep time 30Min
- Cook time 12Min
- Technique Grill
- Meat Beef
- Cut Blade
- Serves 5
Discover the vibrant flavors of our Aji Amarillo Australian Grass-fed Flat Iron recipe. Perfectly seasoned and seared to perfection, this tender flat iron steak is paired with a zesty Aji Amarillo sauce, crispy golden potatoes, and a fresh cilantro salad garnish. Ideal for a gourmet dinner at home, this dish brings a taste of South America to your table with the finest Australian grass-fed beef. Enjoy a delicious, wholesome meal that's both easy to prepare and sure to impress your family and friends.
Ingredients
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910 g Australian grassfed flat iron beef
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Kosher salt to taste
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Fresh cracked black pepper to taste
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Palm oil as needed
Aji Amarillo Sauce:
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¾ cup Aji Amarillo paste
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¼ cup red palm oil
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2 tablespoons fresh lime juice
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Kosher salt to taste
-
Fresh cracked black pepper to taste
Crispy Potatoes :
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450 g new potatoes
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Kosher salt as needed
-
Fresh cracked black pepper as needed
Plate Garnish/Salad:
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Fresh cilantro, de-stemmed as needed, for garnish
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Red onion, slivered as needed, for garnish
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Ripe tomatoes, julienne as needed, for garnish
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Celery leaves as needed, for garnish
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Fresh lime juice to taste
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Kosher salt to taste
-
Fresh cracked black pepper to taste
Method
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Season the steak liberally with salt and black pepper and allow it to come to room temperature.
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Once the steak is ready, preheat a large skillet over high heat and add palm oil.
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Once oil begins to smoke, add the steak and cook it to the desired temperature.
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Allow the steak to rest at least 5 minutes before slicing.
For the Aji Amarillo Sauce:
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In a large bowl, combine all ingredients and whisk to emulsify.
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Season to taste and reserve until ready to use.
For the Crispy Potatoes:
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Preheat fryer to 162.8 °C. Meanwhile, bring a pot full of salted water to a boil. Add potatoes to water and cook until potatoes are fork-tender - about 15 minutes. Remove from the water and cut in half.
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Next, deep fry for 2-3 minutes, or until lightly golden. Place on a paper-lined tray to soak up the extra oil. Refrigerate overnight.
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In the morning, preheat the fryer to 176.7 °C. Add potatoes and fry until golden brown and crisp. Season immediately with salt and pepper. Serve immediately.
For the Garnish/Salad:
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Place all ingredients in a small bowl and season with lime juice, salt and black pepper.
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Reserve until ready to use.
