Peruvian Sirloin Steak with Rocoto Relleno
A classic Peruvian dish featuring a tender sirloin steak served with a flavorful rocoto relleno.
Ingredients
- ●1.5 lbs Sirloin Steak1.5-2 inches thick
- ●4 Rocoto Peppersany color
- ●1/2 loaf Dense Breadfor stuffing
- ●1/4 cup Peruvian Kissed Olivespitted
- ●2 tbsp Steak Andfor marinade
- ●1 tsp Kissed Saltfor seasoning
- ●1/4 cup Fresh Cilantrochopped
- ●1 tsp Andean Aji Amarillodried, crushed
Instructions
- 1
1. Preheat the grill to medium-high heat.
- 2
2. In a blender or food processor, combine aji amarillo, cilantro, and a pinch of salt. Blend until smooth.
- 3
3. In a large ziplock bag, combine the marinade ingredients. Add the sirloin steak and massage to coat. Seal the bag and refrigerate for at least 2 hours or overnight.
- 4
4. Remove the steak from the marinade, letting any excess liquid drip off.
- 5
5. Grill the steak for 4-5 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare.
- 6
6. Meanwhile, prepare the rocoto relleno by scooping out the seeds and membranes from each pepper.
- 7
7. Stuff each pepper with a slice of dense bread, a few olives, and a sprinkle of aji amarillo pepper.
- 8
8. Grill the stuffed peppers for 2-3 minutes per side, or until they're tender and slightly charred.
- 9
9. Let the steak rest for 5 minutes before slicing it thinly against the grain.
- 10
10. Serve the steak with the rocoto relleno and a sprinkle of cilantro.