Adobo-style beef steak is a typical preparation that is part of the popular gastronomy in several Latin American countries. Its origin is related to the tradition of marinating meats to enhance their flavors and preserve them, a practice that has been passed down from generation to generation. In countries like Mexico, Colombia, Chile, and Peru, although the term "adobo steak" may vary slightly, the concept of marinating the meat with spices and sauces remains the core of the recipe.
In Mexico, for example, it is common to find this preparation with different types of adobos and chiles, while in other countries it may simply be called "marinated steak" or "adobo meat." Spanish influence and indigenous customs gave rise to this delicious culinary technique that is now enjoyed in various versions depending on the region and local ingredients.
How to Prepare Adobo-Style Beef Steak
To prepare this tasty adobo-style beef steak, start by combining all the ingredients except the steak. This includes the Italian dressing, Worcestershire sauce, brown sugar, jalapeño pepper, and ground allspice, which will give it a unique and aromatic flavor.
Next, place the steak in a sealable plastic bag and add 1/2 cup of the prepared marinade. Seal the bag well and refrigerate for 30 minutes to 5 hours, turning occasionally so the meat absorbs all the flavors evenly.
Store the remaining marinade in a sealed container in the refrigerator to use later.
After the marinating time, remove the steak from the marinade and discard the liquid it was in. Take the steak to the grill and cook it over medium-high charcoal, brushing often with the reserved marinade. Cook until the steak reaches an internal temperature of 60°C for medium-rare, or to the desired doneness, for approximately 16 to 18 minutes.
Finally, remove the steak from the grill and cut into slices between 1/2 to 1/4 inch thick. Serve accompanied by a baked potato or over a fresh salad for a complete and delicious experience.
