By technicality bistec asado means ‘grilled steak,’ but to be totally honest this recipe is just a marinade so you can cook your steak however you’d like. In fact, I pan fried this big ‘ole fatty. There is also the fact that Mexican Bistek Paste is ‘steak seasoning,’ yet I’ve seen it used with chicken repeatedly. That being said, you could also use this marinade for pork or chicken.
The ground annatto brings an earthy, nutty, and complex pepperiness to the sauce, while the lime and beer bring some much needed acid. For our family friendly meal I used just Hungarian paprika, (my favorite kind of paprika, hands down,) but you can easily spice it up with the addition of some cayenne pepper or other ground chili.
After I cooked my steak I simmered the marinade for a great dipping sauce. I highly suggest it.
Annato Steak Marinade – Bistec Asodo con Achiote
By: Semiserious Chefs
Serves: 4-6
Ingredients:
- 2 pounds of steak
- OR chicken, pork chops, or a small roast
- 4 garlic cloves; finely minced
- 2 T ground annatto
- 1 t paprika (I strongly suggest Hungarian)
- 1 t ground cumin
- 4 allspice berries ground
- 2 t dried oregano; Mexican or Mediterranean
- 1/4 t ground cinnamon
- 1/2 t salt
- 1/2 t ground pepper
- 1/4 cup lime juice
- 1 1/3 cups lager beer
- Optional: cayenne or other ground chili to taste
Directions:
- Add all of the marinade ingredients to a bowl or ziplock bag. Add the meat and turn each piece to coat. Let marinade for 2 hours to overnight.
- Retaining marinade, cook your steak by desired means, and let rest for 5 minutes.
- Simmer the remaining marinade in a small sauce pan for 2 minutes.
- Serve the steaks with a small dish of the marinade for dipping.
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