Colombian Carne Asada With Aji Picante Recipes

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AJI (COLOMBIAN SALSA)



Aji (Colombian Salsa) image

This is a hot, spicy salsa typically served with empanadas and other foods as a condiment. It has more liquid than, say, a Mexican salsa. Prep time does not include 1 hour "marinating" time.

Provided by threeovens

Categories     Onions

Time 10m

Yield 1/2 cup

Number Of Ingredients 7

1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1 tablespoon water
1/4 cup green onion, finely minced (white and light green part only)
1/8 cup fresh cilantro, minced
1 jalapeno pepper, seeded and finely minced (more or less to taste)
1 teaspoon tomatoes, finely minced

Steps:

  • Combine all ingredients, cover, and let sit in refrigerator for at least an hour so all the flavors develop before serving.

Nutrition Facts : Calories 39.1, Fat 0.3, SaturatedFat 0.1, Sodium 13.7, Carbohydrate 8.2, Fiber 2.4, Sugar 3.4, Protein 1.4

CARNE ASADA: COLOMBIAN-STYLE GRILLED FLANK STEAK



Carne Asada: Colombian-Style Grilled Flank Steak image

This delicious Colombian-style grilled flank steak is made with a citrus marinade. The meat can be eaten as is or as a filling for an arepa or taco.

Provided by Marian Blazes

Categories     Entree     Dinner

Time 12h35m

Yield 6

Number Of Ingredients 12

1/4 cup vegetable oil
1/2 bottle of beer
1/2 cup orange juice
6 tablespoons freshly squeezed lime juice, from 3 limes
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
4 to 6 cloves \garlic, chopped)\
1 teaspoon ground cumin
1 )1.41-ounce) packet Sazon Goya with annatto
Salt, to taste
Freshly ground black pepper, to taste
1 (2-pound) flank steak

Steps:

  • In a bowl or large measuring cup, whisk together the vegetable oil, 1/2 bottle of beer, orange juice, lime juice, vinegar, and Worcestershire sauce.
  • Whisk in the garlic, cumin, Sazon Goya, and salt and pepper to taste.
  • Place the flank steak inside a resealable plastic bag and add the marinade mixture. Seal the bag tightly, then leave the steak to marinate overnight in the fridge.
  • Heat the grill to medium-high. Remove the steak from the marinade and grill for 5 to 8 minutes on each side, or until it reaches your desired doneness .
  • Let the steak rest for 5 minutes, then slice very thinly against the grain.
  • Enjoy with your choice of sides or inside a taco or arepa.

Nutrition Facts : Calories 406 kcal, Carbohydrate 6 g, Cholesterol 119 mg, Fiber 0 g, Protein 42 g, SaturatedFat 6 g, Sodium 1418 mg, Sugar 2 g, Fat 22 g, ServingSize 4-6 servings, UnsaturatedFat 0 g

BEER-MARINATED FLANK STEAK WITH AJI AND GUACAMOLE



Beer-Marinated Flank Steak with Aji and Guacamole image

Provided by Steven Raichlen

Categories     Beer     Onion     Low Cal     High Fiber     Backyard BBQ     Dinner     Lunch     Steak     Avocado     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 1 1/3-pound flank steaks
1 tablespoon dried oregano
2 teaspoons ground cumin
Coarse kosher salt
1/4 cup extra-virgin olive oil
11/4 cups thinly sliced green onions (about 6)
1 12-ounce bottle dark beer
1/2 cup Worcestershire sauce
Aji Sauce
Colombian Guacamole

Steps:

  • Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.

SHILA'S GRANDMOTHER'S PICANTE DE CARNE RECIPE BY TASTY



Shila's Grandmother's Picante De Carne Recipe by Tasty image

Here's what you need: sirloin steak, salt, pepper, cumin seeds, canola oil, yellow onion, pureed garlic, aji amarillo paste, golden potato, carrot, water, chicken bouillon powder, green peas, peruvian corn, peruvian-style rice, egg, fresh parsley

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 lb sirloin steak, cut into cubes
salt, to taste
pepper, to taste
1 teaspoon cumin seeds
1 tablespoon canola oil, divided
2 cups yellow onion
2 teaspoons pureed garlic
1 tablespoon aji amarillo paste
2 cups golden potato, diced
1 cup carrot, diced
2 cups water
1 teaspoon chicken bouillon powder
1 cup green peas
1 cup peruvian corn, choclo, fresh or frozen
peruvian-style rice, or other cooked white rice
egg, cooked sunny-side up
fresh parsley, chopped

Steps:

  • Season the steak with salt, pepper, and cumin.
  • Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
  • Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
  • Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
  • Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
  • Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
  • Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
  • Enjoy!

Nutrition Facts : Calories 452 calories, Carbohydrate 43 grams, Fat 19 grams, Fiber 6 grams, Protein 28 grams, Sugar 10 grams

AJI PICANTE (COLUMBIAN HOT SAUCE)



Aji Picante (Columbian Hot Sauce) image

Columbian condiment used to add flavor to anything from empanadas to soups and as a dipping sauce. From MyColumbianRecipes.com

Provided by Kim127

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 11

1 small red habanero pepper, seeded and chopped
1/2 cup white vinegar
1/4 cup water
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon lime juice
2 tablespoons vegetable oil
1/2 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1/2 cup scallion, chopped
1/2 cup tomatoes, chopped

Steps:

  • Put the vinegar, water and habanero pepper in a blender for 2 minutes.
  • Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
  • Pour in a glass jar and cover. Refrigerate up to 10 days.

Nutrition Facts : Calories 171.5, Fat 13.9, SaturatedFat 1.8, Sodium 309.1, Carbohydrate 9.5, Fiber 1.9, Sugar 5.5, Protein 1.6

COLOMBIAN CARNE ASADA WITH AJI PICANTE RECIPE



Colombian Carne Asada with Aji Picante Recipe image

Provided by Mother

Number Of Ingredients 17

STEAK:
1 1/2 pounds flank steak
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
freshly cracked black pepper
1 tablespoon olive oil
3 garlic cloves, crushed
3 scallions cut into 1 inch lengths
3/4 cup light beer
AJI PICANTE
2 tablespoons lime juice
1/2 tablespoons finely chopped fresh cilantro
1/4 cup seeded and finely chopped tomato
1 tablespoon finely minced fresh jalapeño or serrano pepper
1/4 teaspoon plus 1/8 teaspoon kosher salt
cooking spray

Steps:

  • FOR THE STEAK: Using a sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2 inch intervals. Put the steak in a shallow glass baking dish. In a small bowl, combine the cumin, oregano, salt, and a few turns of black pepper. Rub the olive oil and garlic over both sides of the steak, and then rub in the spice mix. Add the scallions and beer, turn the steak over a few times to coat both sides, cover the dish, and refrigerate for at least 3 hours, turning occasionally, or as long as overnight. FOR THE AJI PICANTE; In a medium jar or container with a fitted lid, combine 1/4 cup water, the lime juice, vinegar scallions, cilantro tomato jalapeño and salt. Refrigerate until ready to use and up to 2 days. PREHEAT GRILL TO HIGH Lightly oil the grate. Remove the steaks from the marinade discarding the marinade and grill to desired doneness. Transfer steaks to a cutting board and let rest 5 minutes. Thinly slice the steaks across the grain. Transfer to a platter and serve with aji picante on the side.

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