Grilled steak arepas
Steak arepas with a BBQ twist!
While interning at a kitchen in Florida, I learned about arepas through a Venezuelan colleague. These divine corn breads are a classic vehicle for grilled or braised meats in Venezuela, but here in the Netherlands the stores didn’t carry the cornflour used to make them for the longest time. That’s changed now, here and in many other places, meaning everyone can get to know these Latin-American classics. With a BBQ twist, of course.
The ingredients:
(serves 4/12 small arepas)
Sweet & Spicy pepper sauce
- 2 cloves garlic, finely chopped
- 5 red chili peppers, finely chopped
- 2 tbsp sugar
- ½ tbsp salt
- 1⅔ fl oz (50ml) vinegar
- ½ tbsp brown sugar
Arepas
- 14 oz (400g) precooked cornflour (ex. P.A.N. brand)
- 13½ fl oz (400ml) lukewarm water
- 2 tbsp sunflower oil
- 2⅔ oz (75g) grated Parmesan cheese
- 2 eggs
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1lbs (500g) steak (inside skirt, flank steak, or hanger steak)
- coarse sea salt and freshly ground black pepper
Guasacaca (Venezuelan guacamole, about 14 oz / 400g)
- 2 large white onions, diced
- 1 red bell pepper, seeds removed and diced
- 1 fresh jalapeño, seeds removed and diced
- 1 clove garlic, finely chopped
- 2 avocados, diced
- 2 large tomatoes, seeds removed and diced
- 2 tbsp fresh coriander, finely chopped
- 3 tbsp olive oil
- 3 tbsp white wine vinegar
- ½ tsp tabasco
- Salt and freshly ground black pepper to taste
Gear:
- BBQ with cover for direct grilling
- (Hand) Blender
How to make:
Duration: prep 1½ hours
Cooking about: 45 minutes
For the guasacaca mix all ingredients together and season with salt and freshly ground black pepper. The texture of this guacamole can be coarse compared to the more famous smooth variety.
Combine all ingredients for the Sweet & Spicy pepper sauce in a small saucepan and cook for 15 minutes on medium heat, stirring all the while, until the chili peppers have turned soft. Use a (hand) blender to puree until a smooth sauce forms.
For the arepas, mix the cornflour with the lukewarm water and knead well. If the dough feels dry, add a little water until a cohesive ball forms. Add the other ingredients and knead until everything is absorbed and divided evenly. Divide the dough into 12 equal balls and press flat until slightly over half an inch thick.
For the arepas, mix the cornflour with the lukewarm water and knead well. If the dough feels dry, add a little water until a cohesive ball forms. Add the other ingredients and knead until everything is absorbed and divided evenly. Divide the dough into 12 equal balls and press flat until slightly over half an inch thick.
Prepare a BBQ for direct grilling and heat to 170 °C (338 °F). Generously grease the grate with oil before grilling the arepas for about 7 minutes on each side, until firm. For the best result cover while grilling to maintain a constant temperature.
When the arepas are done, set aside and keep warm. Season the steak with coarse sea salt and freshly ground black pepper and grill fast and very hot until no more than medium, preferably rare. Cut the meat into thin slices. Cut open your arepas (not all the way through) and fold open. Add the guasacaca first, then add a few slices of steak and finish with the sweet & spicy pepper sauce.
