Food & Nostalgia

Step by step preparation photos for achiote and beer marinated grilled steak (Bistec asado)

 

  

  

Asados or barbeque parties are very common in Ecuador, especially on the weekends or holidays. And yes, I know that you can just add some salt to a good steak, throw it on a hot grill and you have deliciousness….but, as a good Ecuadorian I love to marinate my steak (bistec) and serve it with tasty sauces. And of course, as a good Ecuadorian I have to use achiote or annatto for almost everything. It’s easier to find ground achiote these days, but in case you can’t find it, use can use paprika as a replacement.

I love using beer as a marinade ingredient; it works well for steaks and beef, but also for chicken, pork and even seafood. I also used garlic powder, even though I prefer the taste of fresh garlic, because I didn’t want extra bits of the garlic sticking to the steak and burning on the grill. Feel free to replace the garlic powder with fresh garlic. I used New York strip steaks, I just love their flavor and they’re so easy to grill – but this marinade would also work great with ribeye and tenderloin.

Achiote and beer marinated grilled steak {Bistec asado}

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24 ratings

Author: Layla Pujol

Yield: For 2-4 people

Easy and delicious recipe for grilled steaks marinated in a spicy beer mix, served topped with jalapeño cilantro salsa.

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:
• Jalapeño cilantro sauce

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

1. Mix the marinade spices with the beer and lemon juice.
2. 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.
3. Pre-heat the grill
4. 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.
5. Let the steaks rest for 3 to 5 minutes on a warm plate before serving.
6. Serve topped with jalapeño cilantro sauce and with your choice of side dishes.