Beef flank with Peruvian Aji sauce
Pan fried flank until charred to medium, then sliced thickly with a fresh green sauce on the side or on top and crispy golden potatoes
Ingredients
Simple ingredients, wonderful result.
Aji sauce4 ingredients
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
Preheat oven to 200⁰C fan forced. Brush flank with 1 tablespoon oil and sprinkle with pepper. Bring to room temperature before cooking.
- 02
Step 2
Place potatoes in a bowl and toss with remaining oil, sprinkle with salt and pepper and place on a baking tray with garlic. Roast for 30-35 minutes until very golden and crispy. Remove garlic after 20 minutes or until just soft.
- 03
Step 3
Place a medium frying pan over high heat and when hot place flank in pan, pressing lightly so meat browns evenly. Cook for 4-5 minutes each side for rare. For medium or medium rare, place in oven for 5-10 minutes to cook to desired doneness. Rest for 10-15 minutes and slice thickly.
- 04
Step 4
Make aji sauce by finely chopping coriander roots and stems and half the leaves. Reserve remaining leaves to garnish. Combine with remaining ingredients in a small bowl. Season to taste.
- 05
Step 5
Serve sliced flank with aji sauce spooned over, roast potatoes, roast garlic and reserved coriander leaves, if desired.
Tips
-
Make the sauce in a blender or small food processor for a smooth green sauce.
-
Try aji sauce with red chillies, or lemon instead of lime
-
Try with skirt or hanger steak instead
