Aji Panca Beef Steak with Peruvian Lima Bean Mash and Warm Tomato Oregano Salad

Instructions

1. 1

   1. In a bowl, mix the aji panca paste, garlic, ground cumin, red wine vinegar, soy sauce, 1 tablespoon vegetable oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture all over the beef steak and refrigerate for 15 minutes to marinate.

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   2. While the beef marinates, make the mash. Heat a medium pot over medium heat and add 1 tablespoon vegetable oil. Saute the white onion for 4 to 5 minutes until translucent.

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   3. Add the cooked lima beans and hot vegetable broth to the pot. Cook for 5 minutes, stirring occasionally, so the flavors come together.

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   4. Blend or process the lima beans with the evaporated milk until thick and creamy. Return the mixture to the pot over low heat, stir in the butter and half of the fresh cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.

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   5. Heat a large skillet or griddle over medium-high heat. Once hot, add the remaining 1 tablespoon vegetable oil. Sear the beef steaks for 3 to 4 minutes per side, or until cooked to your preferred doneness. If you prefer to finish them in the oven, transfer the skillet to a preheated oven at 400°F / 200°C for 3 to 5 minutes.

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   6. Remove the steaks and let them rest for 5 minutes. In the same skillet, add the tomato, red onion, sugar, lime juice, and fresh oregano. Cook for 2 to 3 minutes over medium heat, tossing gently, just until the onion softens slightly and the tomato is warmed through. Add a pinch of salt.

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   7. Spoon a generous layer of lima bean mash onto each plate. Place one aji panca beef steak on top or alongside. Finish with the warm tomato and onion salad, and sprinkle the remaining crumbled fresh cheese over the dish.

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   8. Serve immediately while the mash is creamy, the beef is juicy, and the salad is still warm.