We process chef Stephanie Bonnin, proprietor of Brooklyn, New York-based La TropiKitchen, with pairing a steak with a michelada and the result’s Colombian-style steak and potatoes. Drawing from the roots of her native South America, Bonnin sears her T-bone or “Flintstone steak,” and serves it alongside avocado salsa and papas criollas.
First, she advises to let the steak air dry for twenty-four hours beforehand after which, earlier than cooking, cowl with a beneficiant quantity of salt. Subsequent, she drizzles oil in a cast-iron pan and permits it get actually scorching, searing the meat for 3-5 minutes on all sides. After she flips it, she provides a spoonful of ghee and some cloves of garlic, spooning the juices onto the meat. As soon as the steak will get a correct sear, she finishes it off within the oven.
Subsequent, she strikes onto the potatoes. “Papas criollas are actually vital for the Colombian id,” she explains. “Potatoes come from South American, from the Andes, however you possibly can supply them frozen from many Latin American retail shops right here.” She spreads the small yellow potatoes out on a sheet pan coated in parchment paper, covers them in olive oil and salt, and cooks them within the oven.
After that, she softens ghee within the cast-iron skillet and provides the potatoes in to present them further shade and texture. “They’ve such a buttery taste profile,” she explains. “As quickly as you strive them, there’s no means again, individuals.”
Lastly, she strikes onto the avocado salsa, which she says actually has no recipe. In a blender, she combines onions, cilantro, a lot of lime juice, some serrano peppers, garlic, olive oil, salt, and frozen avocados. “I’m Latina so the whole lot we do is garlic, onions, peppers, that’s our taste,” she says.
To serve, she cuts the steak near the bone to make sure the meat is rested however nonetheless crimson. She sprinkles Maldon sea salt on high and garnishes the avocado with cilantro. “This pairs properly with the summery flavors of tomato and lime juice of the michelada,” she says. “You get to strive a bit style of Colombia, too.”
Watch the newest Give a Chef episode to see chef Bonnin prepares her Colombian steak and potatoes from begin to end.
