Achiote and beer marinated grilled steak {Bistec asado}
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Servings
2 - 4
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Course
Main Course
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Cuisine
South American, International
Achiote and beer marinated grilled steak {Bistec asado}
Description
The Achiote and beer marinated grilled steak, also known as Bistec asado, uses a blend of annatto (achiote), spices, lime juice, and beer as a marinade base to impart a deep, earthy color and rich flavor. The marinade tenderizes and seasons New York strip, ribeye, or tenderloin steaks. Cooking the steaks over a hot grill with periodic basting of a jalapeño cilantro sauce adds a fresh, slightly spicy element that complements the meat's charred edges and juicy interior.
The marinade's acidity from lime juice balances the richness of the meat, while the chili powder adds moderate heat depending on the variety used. The grilling process develops a flavorful crust, and resting the steaks ensures the juices redistribute, resulting in tender slices.
Commonly served with Ecuadorian side dishes such as menestra de porotos (bean stew), white rice, curtido salsa (tomato and onion salsa), fried ripe plantains, avocado slices, and optionally topped with fried eggs for a churrasco style meal, this steak offers a hearty, well-rounded dish suitable for hearty dinners or gatherings.
Ingredients
- 2-4 steak I used New York strip steaks - also works well with ribeye and tenderloin steaks, thick
Achiote beer marinade
- 1 tablespoon annatto ground; or achiote
- ½ tablespoon garlic powder or 1 tablespoon freshly crushed garlic
- ½ tablespoon cumin ground
- 1 to 2 teaspoons chili powder either cayenne or chipotle
- 2 tablespoons lime juice or lemon juice, fresh
- ½ cup beer
- salt
- black pepper
For basting and to serve with steaks:
- jalapeno cilantro sauce
Suggested side dishes:
- bean stew menestra de porotos (bean stew
- white rice Ecuadorian style
- tomato curtido salsa
- onion curtido salsa
- plantains fried, ripe
- avocado slices
- egg s on top for a churrasco style meal, fried
Instructions
- Mix the marinade spices with the beer and lemon juice.
- Place the steaks in a large sealable plastic bag or in a bowl and cover with the achiote beer marinade. Let marinate for at least 2 hours, overnight is ideal.
- Pre-heat the grill
- Place the steaks on a hot grill, use some of the jalapeño cilantro sauce to baste the steaks while they’re grilling. Cook the steaks to desired doneness, will vary from one grill to another and also based on the thickness and cut of meat.
- Let the steaks rest for 3 to 5 minutes on a warm plate before serving.
- Serve topped with jalapeño cilantro sauce and with your choice of side dishes.
User Reviews
Overall Rating
4.9
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