We wanted to try food from a country that we had never been to or tried the food from, so after a little research by my husband, he came up with this dish- better still, he cooked it!
I love Central American food, having been to a few countries in that region and this dish was not a disappointment!!! A really tasty combination of beans, marinated beef and rice, put in a wrap!!! It is quite straight forward and could be prepared easily for a week night supper, even speedier if you marinate the meat the day before! Start the Gallopinto rice before you start cooking the beef!
WINE NOTE: I tend to go towards Italian reds as they produce some nice acidic reds which pair well with the lime marinated beef, so a Sangiovese would be a go to for me!
1lb beef cut into half inch slices
1 bunch parsely
6 Garlic cloves peeled
1/2 tbsp salt
1/2 tsp ground black pepper
1/2 cup olive oil
2 tbsp red wine vinegar
juice of 1/2 lime
6 corn tortillas
Lay the slices of beef on a chopping board & cover with plastic food wrap. Hammer with a meat mallet of rolling pin until it has flattened out to double it’s size. Remove wrap and place in a dish.
Place the parley, garlic, salt, pepper, oil, red wine vinegar & lime juice in a food processor & blitz. Pour half the marinade on the beef and marinate for at least 40 minutes in the refrigerator.
Heat a grill plate and saute the beef on both sides. serve with warmed tortillas and gallopinto.
3 tbls oil
1 tblsp salsa
1 1⁄2cups canned black beans drained
2 1⁄2cups rice cooked
2 tblsp green pepper, chopped
2 tblsp onions chopped
1 tblsp cilantro/coriander, chopped
- Saute onion and pepper for about 2 minutes.
- Add the black beans and salsa and simmer for about 10 minutes on medium heat.
- Then, add the cooked rice and mix in the cilantro/coriander.