Malaya Dorada // Peruvian Skirt Steak
You are probably wondering what happened to me. I am even wondering what happened to me. It was like February took my from normal life into the twilight zone. Quite literally. I wish I had a really clear answer…nothing really “happened” except that I tried to make some “lifestyle” changes and change seems to take me a while to balance out with. I am one of those all or nothing kinds of gals. When I get it in my head that I am going to make changes, I make them drastically…thus the all…and all the rest becomes “nothing.” I admit it, I have a problem with balance. I love it, but sometimes it takes me a bit until I find it again.
The changes I have been trying to make include exercise goals, calorie limits and lots of water. You know, probably the same as 93.5% of you! This past month, the shortest of the year, I have logged the most miles ever…and February isn’t even over yet! They are taking effect and becoming more like habits instead of recent attempts. Once things become more like a habit for me, then it seems like I can add the “other” things back in.
So, of course I have some delicious meals to share with you, some delicious restaurants and even some things to see around Lima. Hopefully I don’t overwhelm you as I try to “catch up” with myself. The best way to do that it to start simple…and this is one of the simplest dishes I have made in a long time, Peruvian Malaya Dorada.
Malaya is a cut of beef known as skirt steak in English. The beef is boiled along with some vegetables to give it a bit of flavor unti lit is tender. At that point, it is marinated for just a bit and then cooked golden brown on each side. I chose to serve this with papa dorada (golden potatoes) and a simple onion salad…and of course a pair of Chilcanos! I would absolutely recommend Malaya Dorada and if I had a grill, I would probably grill the marinated beef to finish it off…I think that would be delicious!
- 2 pounds of skirt steak
- 3 celery stalks
- 1 leek
- 1 large carrot
- 2 tablespoons aji panca paste
- 2 tablespoons aji amarillo paste
- 1/4 cup red vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon ground oregano
- 1 tablespoon oil
- In a large pot, bring the skirt steak, celery, leek and carrot to a boil. Cover and simmer until the meat is tender, about 45 minutes. Transfer beef to a shallow dish to marinate.
- Combine aji panca paste, aji amarillo paste, vinegar, salt, pepper and oregano together and pour over beef while it is still hot. Allow beef to marinate about 15 minutes.
- Heat oil in a skillet over high heat. Brown beef about 5 minutes on each side (remember that the meat itself is already cooked, you are just sealing in the incredible flavor!).
Malaya Dorada is part of the 101 Reasons to Eat in Peru series (just in case you need more reasons than this!).