2 tbsp ketchup
2 garlic cloves, crushed
2 lbs flank steak
1 cup red wine vinegar
2 tbsp soy sauce
3 tbsp ají panca / sundried red aji (chili) paste (available on line, whole
sundried, paste or powder)
10 medium size golden potatoes
Boil meat in water for approx. 3 hours until meat is tender. Remove meat and cut in individual servings.
Combine vinegar, sundried red pepper 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.