Beef Tenderloin Steaks, Yucatán Style
Beef Tenderloin Steaks, Yucatán Style
Carne ala Parilla, estilo YucatánManuel Arjona, of Maya in Sonoma, California, a restaurant that features traditional Yucatán dishes, shared this spicy, flavorful dish. Serve the steaks with a wonderful tropical salsa that's almost like a fruit salad. Serve black beans and rice with the steak, if desired.
Ingrediënten
Makes 4 servings
- 2½ cups Mango Papaya, and Poblano Chile Salsa
- 4 7- to 8-ounce tenderloin fillet steaks
- 2 tablespoons achiote paste
- 2 tablespoons ground ancho or pasilla chili powder
- ½ cup fresh lime juice
- ½ medium red onion sliced
- ½ cup chopped fresh cilantro
- 1½ tablespoons olive oil
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Prepare the salsa.
- Reserve in the bowl.
- Prepare a barbecue fire or preheat the broiler.
- Put the steaks in a pie plate or shallow bowl.
- In a medium bowl, mix the achiote paste, chili powder, and lime juice.
- Stir in the onion and cilantro.
- Pour the mixture over the steaks, and turn to coat.
- Marinate the meat 20 minutes.
- Remove from the marinade, discarding the marinade, and brush the steaks on both sides with oil.
- Season with salt and pepper.
- Grill the steaks over hot coals or under a hot broiler, 3 to 4 minutes per side until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness.
- Let the meat stand 5 minutes.
- Serve with the salsa.
