Peruvian Steak Dinner with Yellow Rice and Aji Verde

Juicy Peruvian-style steak marinated in lime and spices, served with fragrant yellow rice and a creamy, herby aji verde. Paired with a fresh cucumber salad, this bold, balanced meal delivers vibrant flavors and a satisfying, protein-packed dinner.

WHAT MAKES THIS PERUVIAN STEAK WITH YELLOW RICE AND AJI VERDE STAND OUT

Balanced & Healthy Dinner

This Peruvian-style steak dinner offers a well-rounded plate with lean protein, herby yellow rice, and a fresh cucumber salad. Bright citrus, herbs, and simple ingredients keep it satisfying without feeling heavy, making it a great option for a balanced, wholesome meal.

High-Protein Meal

Packed with protein from the marinated steak, this meal helps keep you full and energized. Paired with rice and fresh sides, it delivers the kind of hearty, nourishing fuel that works well for active days, meal prep, or post-workout dinners.

A Flavor Upgrade for Steak Lovers

If you love steak but want a break from the usual garlic-and-butter routine, this recipe is for you. Lime, cumin, herbs, and aji verde bring bold, fresh Peruvian flavors that transform steak into something exciting and completely different.

STEP INSTRUCTIONS FOR PERUVIAN STEAK WITH YELLOW RICE AND AJI VERDE STAND OUT

Marinate the steak

In a bowl, whisk together the soy sauce, lime juice, olive oil, garlic powder, cumin, paprika, oregano, sugar, black pepper, and salt until well combined. Add the steak and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper, more developed flavor.

Make the Aji Verde

Add the jalapeño, cilantro, parsley, garlic, mayonnaise, sour cream, lime juice, salt, black pepper, and olive oil to a blender. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning or lime to your preference, then refrigerate until ready to serve.

Start the yellow rice

Melt the butter in a pot over medium heat. Add the minced garlic and diced onion, sautéing until soft and fragrant. Stir in the rice and cook for 1–2 minutes, allowing it to lightly toast. Add the chicken bouillon, turmeric, paprika, cumin, and salt, then pour in water according to the rice package instructions. Stir, cover, and simmer until the rice is tender and fluffy.

Finish the rice

Once the rice is fully cooked, fluff it gently with a fork. Fold in the chopped parsley and cilantro for freshness and color. Cover and keep warm until ready to serve.

Cook the steak

Heat a grill pan or skillet over high heat until very hot. Remove the steak from the marinade and sear for 3–5 minutes per side, depending on thickness, until nicely charred and cooked to your preferred doneness. Transfer to a cutting board and let rest for 5 minutes, then slice against the grain.

Assemble the plate

Plate the sliced steak alongside the yellow rice. Drizzle the steak generously with Aji Verde or serve the sauce on the side for dipping.

Serve & enjoy

Fresh, bold, and herby, this dish delivers perfectly balanced Peruvian-inspired flavors in every bite—simple, vibrant, and deeply satisfying.

• Whipped Honey Butter
• Chicken Noodle Soup
• Chili Crisp Crunch Oil
• Cheeseburger Skillet
• Fluffy Buttermilk Biscuits

This dish pairs perfectly when served alongside a fresh, bright Peruvian cucumber salad, adding crunch and balance to the rich, savory flavors.

Peruvian Cucumber Salad

Thinly slice 1 cucumber and about ¼ of a red onion, then add to a bowl with 1 diced jalapeño and crumbled feta cheese to taste.

In a separate bowl, whisk together 2 tablespoons fresh lime juice, 2 tablespoons red wine vinegar, 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.

Pour the vinaigrette over the salad, toss gently to coat, and chill briefly before serving.

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Peruvian Steak with Yellow Rice and Aji Verde

Juicy Peruvian-style steak marinated in lime and spices, served with fragrant yellow rice and a creamy, herby aji verde. Paired with a fresh cucumber salad, this bold, balanced meal delivers vibrant flavors and a satisfying, protein-packed dinner.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4

Course: Main Course, Salad, Side Dish

Cuisine: Peruvian

Ingredients Method Video

Ingredients

  

• 4 steaks I prefer Ribeye or NY Steak Strips

For Steak Marinade

• 1/3 cup soy sauce
• 3 tbsp lime juice
• 1 tbsp extra virgin olive oil
• 2 tsp garlic powder
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp sugar
• 1/2 tsp black pepper
• 1/4 tsp salt

Aji Verde

• 1 jalapeños seeded, ribs removed and roughly chopped
• 1/4 cup fresh cilantro
• 1/4 cup fresh parsley
• 2 tbsp extra virgin olive oil
• 2 garlic cloves
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Yellow Rice

• 2 cups basmati rice
• 1/2 bunch fresh parsley
• 1/2 bunch fresh cilantro
• 2 tbsp salted butter
• 2 garlic cloves
• 1 small yellow onion
• 1 tbsp chicken bouillon
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt

Method

 

Marinate the steak

1. In a bowl, whisk together soy sauce, lime juice, olive oil, garlic powder, cumin, paprika, oregano, sugar, black pepper, and salt.
2. Add steak, coat well, cover, and marinate at least 30 minutes (up to 8 hours for deeper flavor).

Make the Aji Verde

1. Add jalapeño, cilantro, parsley, garlic, mayonnaise, sour cream, lime juice, salt, black pepper, and olive oil to a blender.
2. Blend until smooth and creamy.
3. Taste and adjust salt or lime. Refrigerate until ready to serve.

Start the yellow rice

1. Melt butter in a pot over medium heat.
2. Add garlic and diced onion and sauté until soft and fragrant.
3. Stir in rice and toast for 1–2 minutes.
4. Add chicken bouillon, turmeric, paprika, cumin, salt, chopped parsley and cilantro.
5. Add water according to rice package instructions, stir, and bring to a boil over high heat.
6. Once the water and rice level begin to meet, cover, and simmer until rice is fluffy.

Finish the rice

1. Once cooked, fluff with a fork and recover to keep warm.

Cook the steak

1. Heat an oiled grill pan or skillet over high heat.
2. Remove steak from marinade and sear 3–5 minutes per side (depending on thickness) until nicely charred and cooked to your liking.
3. Rest steak for 5 minutes, then slice against the grain.

Assemble the plate & enjoy

1. Serve sliced steak with yellow rice and cucumber salad.
2. Drizzle steak generously with Aji Verde or serve it on the side.

Video

https://www.instagram.com/reel/DTQlKxqD_QC/?igsh=MW1qbno0c3g5YXJ2bg==