Achiote and beer marinated grilled steak {Bistec asado}
Easy and delicious recipe for grilled steaks marinated in a spicy beer mix, served topped with jalapeño cilantro salsa.
Servings 2 - 4
Ingredients
- 2-4 thick steaks I used New York strip steaks – also works well with ribeye and tenderloin steaks
Achiote beer marinade
- 1 tablespoon ground achiote or annatto
- ½ tablespoon garlic powder or 1 tablespoon freshly crushed garlic
- ½ tablespoon ground cumin
- 1 to 2 teaspoons chili powder either cayenne or chipotle
- 2 tablespoons fresh lime or lemon juice
- ½ cup beer
- Salt and pepper
For basting and to serve with steaks:
Suggested side dishes:
- Menestra de porotos or bean stew
- Ecuadorian style white rice
- Tomato and onion curtido salsa
- Fried ripe plantains
- Avocado slices
- Fried egg s on top for a churrasco style meal
Instructions
- Mix the marinade spices with the beer and lemon juice.
- Place the steaks in a large sealable plastic bag or in a bowl and cover with the achiote beer marinade. Let marinate for at least 2 hours, overnight is ideal.
- Pre-heat the grill
- Place the steaks on a hot grill, use some of the jalapeño cilantro sauce to baste the steaks while they’re grilling. Cook the steaks to desired doneness, will vary from one grill to another and also based on the thickness and cut of meat.
- Let the steaks rest for 3 to 5 minutes on a warm plate before serving.
- Serve topped with jalapeño cilantro sauce and with your choice of side dishes.