Steak Arepas
by Jesi LopezArepas are a simple and gluten free side dish that can be added to many meals. I used them as a base for tender, marinated steak, and flavourful pico de gallo.
Steak Arepas
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Latin American
Servings
4
Prep Time
45 minutes
Cook Time
45 minutes
Steak arepas topped with pico de gallo is a delicious and satisfying meal for either lunch or dinner. The recipe comes together quickly by using handy appliances, like a food processor and a vegetable chopper.
Ingredients
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½ bunch cilantro
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4 garlic cloves
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¼ cup olive oil
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½ cup red wine vinegar
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1 ½ to 2 pounds of sirloin tip roast, thinly sliced
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2 cups of arepa flour (I use the brand called Pan)
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1 teaspoon salt
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2 ½ cups water
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1 cup cheddar cheese
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Olive oil, for frying
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Salt and black pepper, to taste
Steak Marinade:
Arepas:
Directions
Prepare the steak marinade by puréing garlic, cilantro, olive oil, and red wine vinegar.
Thinly slice your beef roast and place into a large pan. Pour marinade over beef and season with salt and pepper, to taste.
Turn stove burner to medium heat and slow cook the beef until cooked through.
While the beef is cooking, you can prepare the arepas according to the package directions. Add cheddar cheese to the dough and mix well. Allow the dough to rest for a minimum of 5 minutes.
Once the dough has rested, divide into 8 equal sized portions.
Roll each portion into a ball and flatten to about ¼ inch thickness.
Heat olive oil in a frying pan over medium high heat. Fry arepas, in batches, until golden brown on each side.
Prepare pico de gallo according to recipe linked above.
Prepare your plantains according to recipe linked above (optional).
Plate your meal by layering steak slices onto an arepa. Top with pico de gallo.
Enjoy 🖤
Recipe Note
*An electric knife works well when slicing uncooked steak. If you don’t have an electric slice, freeing the beef slightly can make thinly slicing the beef a breeze.
*Arepas recipe can easily be adjusted to feed a bigger (or smaller) crowd.