Ingredients :

2 tablespoons ketchup
2 garlic cloves, crushed
Salt
2.2 lb (1 k) flank steak
1 cup red wine vinegar
2 tablespoons soy sauce
3 tablespoons ají panca / sundried red aji (chili) paste
Pepper
10 medium size potatoes (yellow flesh, if available)

Preparation:

Cook meat in water for 2 to 3 hours until meat is tender. Remove meat and cut in individual servings.

Combine vinegar, ají paste, ketchup, soy sauce, crushed garlic, salt and pepper and marinate meat for 2 hours. Remove meat and save marinade.

Cook potatoes in boiling water. Peel and cut them in half.

Pour oil in a medium size skillet and fry meat on both sides.

Dip potatoes in marinade and carefully brown them in 2 or 3 tablespoons oil.

Serve meat with white rice, potatoes, onion creole sauce.

6 servings