Malaya Dorada is a simple, flavorful dish. The meat literally falls apart and pairs perfectly with potatoes or rice.
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!).