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Chef Jose Gomez and Chef Jason Pringle Aji Amarillo Australian Grass-fed Flat Iron

  • Chuan bi 8Hr
  • Thời gian nấu 12Min
  • Phong cách
  • Loại thịt
  • Phần thịt Thăn mông
  • Khẩu phần 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

  • 2 pounds Australian grassfed flat iron beef
  • Kosher salt to taste
  • Fresh cracked black pepper to taste
  • Palm oil as needed

Aji Amarillo Sauce:

  • ¾ cup Aji Amarillo paste
  • ¼ cup red palm oil
  • 2 tablespoons fresh lime juice
  • Kosher salt to taste
  • Fresh cracked black pepper to taste

Crispy Potatoes :

  • 1 pound new potatoes 
  • Kosher salt as needed
  • Fresh cracked black pepper as needed

Plate Garnish/Salad:

  • Fresh cilantro, de-stemmed as needed, for garnish
  • Red onion, slivered as needed, for garnish
  • Ripe tomatoes, julienne as needed, for garnish
  • Celery leaves as needed, for garnish
  • Fresh lime juice to taste
  • Kosher salt to taste
  • Fresh cracked black pepper to taste

Preparation

  1. Season steak liberally with salt and black pepper and allow to come to room temperature.

  2. Once steak is ready, preheat large skillet over high heat and add palm oil.

  3. Once oil begins to smoke, add steak and cook to desired temperature.

  4. Allow steak to rest at least 5 minutes before slicing.

For the Aji Amarillo Sauce:

  1. In a large bowl, combine all ingredients and whisk to emulsify.

  2. Season to taste and reserve until ready to use.

For the Crispy Potatoes:

  1. Preheat fryer to 325F. 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 water and cut in half.

  2. 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.

  3. In the morning, preheat fryer to 350F. Add potatoes and fry until golden brown and crisp. Season immediately with salt and pepper. Serve immediately.

For the Garnish/Salad:

  1. Place all ingredients in a small bowl and season with lime juice, salt and black pepper.

  2. Reserve until ready to use.