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Esta página no está disponible en español. The Wilkes-Barre Times Leader (PA) Marinated Steak Adds Island Flair By BILL DALEY Chicago Tribune 8 December 2004 Skirt steak makes me think of France and plenty of pomme frites, or the American West with a kiss of mesquite, but I never thought of skirt steak, or any beef for that matter, in connection with Puerto Rico. But there I was during a recent trip, eating skirt steak either at lunch or at dinner and loving it. Perhaps it was the relative tenderness of the beef, full of flavor and just enough chew for texture, or perhaps it was the sofrito, a savory blend of pureed peppers, onions, cilantro and garlic used throughout the Caribbean as a seasoning base or marinade. This medley of flavors brought out a delectable smokiness in the beef. Making a Puerto Rican-style steak is easy at home. Use a skirt steak if you can find it, or substitute a flank steak or a cut with good flavor and gutsy texture. I couldn’t get a fresh skirt steak so I chose to go with the scored flank steak. My butcher volunteered to score the meat on both sides (earning my undying loyalty for taking the extra step). Scoring helps to help tenderize the beef and allow the sofrito to penetrate deep into the flesh for fuller flavor. Marinate the meat for at least 30 minutes before cooking. Go longer when you can, to 2 or 3 hours, for a fuller flavor. SOFRITO-MARINATED STEAK . 1 each cut into 1-inch pieces: onion, green bell pepper, red bell pepper, cored, seeded 1 bunch cilantro or flat-leafed parsley 6 cloves garlic 1 tablespoon olive oil 2 teaspoons salt 1 teaspoon freshly ground pepper 1 pound flank steak, scored on both sides . Mince the sofrito ingredients into a rough paste if you lack a food processor. Alternately, chop the vegetables into small pieces, place in blender with olive oil and puree. For sofrito, puree onion, bell peppers, cilantro and garlic in a food processor; add olive oil, salt and pepper. Spread 1 cup of the sofrito over the flank steak, working the puree into the meat’s crosshatching with your fingers. Allow the meat to marinate for at least 30 minutes; 2-3 hours is best. Prepare a grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare. Let rest 5 minutes; slice. Mince the sofrito ingredients into a rough paste if you lack a food processor. Alternately, chop the vegetables into small pieces, place in blender with olive oil and puree. For sofrito, puree onion, bell peppers, cilantro and garlic in a food processor; add olive oil, salt and pepper. Spread 1 cup of the sofrito over the flank steak, working the puree into the meat’s crosshatching with your fingers. Allow the meat to marinate for at least 30 minutes; 2-3 hours is best. Prepare a grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare. Let rest 5 minutes; slice.
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