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cookjngmama - Peruvian steak with Rice and salad

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.
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Prep Time 55 minutes
Cook Time 30 minutes
Total Time 1 hour 25 minutes
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.