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Beef

Steak

Ingredients

Steps

Nutritional information

Peruvian-Style Steak

Preheat oven to 425°F. Slice onion thinly; chop garlic and cilantro. Slice beef across the grain into thin strips, then place in bag (wash hands).

Combine vinegar, soy sauce, cumin, and coriander; add to bag, seal, and let stand 15 minutes to marinate.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic; cook 4–5 minutes until onions begin to soften.

Remove beef from bag (discard marinade); add beef, jalapeños, and cilantro to pan. Cook and stir 3–4 minutes until no pink remains and beef is 145°F. Transfer mixture to serving platter. Serve with <a href="/en/recipe/yuca-fries-with-cilantro-avocado-ranch-dip/">Yuca Fries with Cilantro-Avocado Ranch Dip</a>.

Image of red wine and guava-braised short ribs

Red Wine and Guava-Braised Short Ribs

Chop onion, carrots, and celery into bite-sized pieces. Preheat large Dutch oven on medium-high 2–3 minutes. Season ribs with salt. Place oil in pan; cook ribs 4–5 minutes on all sides or until browned.

Stir in remaining ingredients. Reduce heat to medium-low; cover. Simmer 1 1/2–2 hours or until ribs are tender. Serve with your favorite rice dish.

Celebrate the flavors of tradition with these delectable empanadas.

Festive Empanadas

Place empanada dough on counter to thaw. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add ground beef; cook 4–5 minutes, stirring to crumble, until no pink remains and beef is 160°F.

Add to pan: oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened. Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes. Remove from heat and set aside 15 minutes to cool to room temperature.

Preheat oven to 425°F. Using a decorative mini cookie cutter, cut pieces from 2 empanada dough circles and set aside. Whisk egg and water until well blended.

Line 2 baking sheets with foil; place 4 empanada dough circles on each baking sheet. Top each with 1/2 cup meat mixture; brush edges with egg wash and top with remaining 8 empanada dough circles. Crimp edges with a fork to seal.

Brush with egg wash, then top with decorative cutouts; brush with egg wash again. Bake 12–15 minutes or until golden brown. Serve.