• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 3
    OK

    Aji Panca Nutella Steak Sauce

    We've found the perfect pair: chocolate and steak! In this steak sauce, choco-nutty Nutella balances the heat (with sweet) and lends the dish a whisper of sweetness and mystery and the sunny, citrusy flavor of the aji panca gives this steak sauce a layered nuance. Serve when hot and try not to lick your fingers. We dare you!

    Cook’s note: You can increase the amount of steak as needed; the richness of the sauce means a little goes a long way and would comfortably complement two or two and half pounds of steak.


    Ingredients
    3
    tablespoons
    kosher salt
    1
    pound
    skirt steak
    1
    yellow aji panca
    2
    tablespoons
    Olive Oil
    1
    cup
    beef stock
    1
    tablespoon
    Nutella
    *
    freshly ground black pepper
    1/3
    cup
    dry Spanish Jerez (sherry)
    1
    tablespoon
    flour (scant)
    1
    tablespoon
    brewed coffee
    1
    teaspoon
    raw cacao
    1
    pinch
    dried oregano
    1
    teaspoon
    butter
    Directions
    Rub the coarse salt into the skirt steak and let rest for 15 minutes on a plate (this helps tenderize this cut of meat).
    In the meantime, dry roast your aji panca chili pepper in a cast iron skillet on high heat, until pepper starts to blister (a few minutes).
    Remove aji from skillet, place in a bowl and add boiling water to cover. Let sit for a few minutes. Once softened, cut lengthwise, deseed and devein (unless you like it really hot). Combine 1/4 cup of beef stock, chili, and Nutella and blend in food processor or blender. Set aside.
    Shake/rub the salt off your steak and brush with 1 tablespoon olive oil, then season with black pepper. Grill or pan sear in a hot pan (depending on thickness, approximately 2-3 minutes a side for medium).
    Once grilled to your liking, remove from pan and set to rest on a plate to catch all of the drippings (tent to keep warm). Deglaze your pan using the Jerez (sherry), olive oil, beef drippings and 3/4 cup of beef stock. Add flour to the pan and whisk to combine. Stir constantly for about a minute. To this, add the Nutella/panca chile liquid, coffee and cacao. Whisk to combine until desired thickness is reached.
    Sprinkle dash of oregano, stir. Finally, add butter to give your sauce a lovely gloss.
    Cut your steak across the grain, plate and spoon some of the steak sauce on top.

    The base number of servings for this recipe is 3
    OK

    Categories 

    Beef

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