3 lbs Hangar Steak or flank steak2 teaspoons Aji Amarrillo paste
½ teaspoon ground pepper
1 tablespoon grated ginger
½ cup red wine
1 tablespoon grated garlic
1 ½ teaspoon ground cumin
3 tablespoons soy sauce
At least 2 hours prior to cooking, prepare your marinade. In a mixing bowl, whisk Aji Amarillo paste, ground pepper, ginger, red wine, garlic, cumin and soy sauce together. Add steaks to the bowl and coat evenly or put marinade and steaks into a large ziplock bag. Marinate in the fridge for at least 2 hours and up to overnight.
Prepare a very hot Grilling Environment and heat the grill well. Alternatively, you can preheat a pan on the oven floor and cook next to the fire in a High Heat Roasting Environment.
Grill/cook steaks on first side for about 4 minutes. Time will vary depending on what cut of meat you are using, this recipe’s timing is based on hangar steak. Once you are ready to flip the steak, turn it so that the back facing side of the steak is now towards the front and vice versa. Finish cooking for about 3-4 more minutes. Let the meat rest on a cutting board 5 minutes and cut against the grain in 1 inch slices.
NOTE: Cooking times have several variables so using a thermometer is the best way to avoid over cooking. Suggested guidelines are Rare 110-120 F, Medium Rare 120-130 F and Medium 130-140 F.