Meal Kit
Venezuelan Asado Negro
with roasted vegetables and tostones
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Soy
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Under %{max_calories} calories
Chef
David Padilla
In Venezuela's capital city, Caracas, large cuts of beef are roasted in a rich caramel sauce whose sweetness is tempered by vinegar. The result is beef cloaked in a sauce as dark as an ink pot bobbing in the middle of the ocean on a moonless night. Our version captures the traditional essence with a flavorful reduction of red wine, demi-glace, and Worcestershire sauce. We serve it with the classic accompaniment of twice-fried plantain chips for a delicious mixture of new and familiar flavors.
In Your Box (serves 2)
- 1 Ripe Plantain with Black Spots
- 2 Zucchinis
- 4 oz. Radishes
- 1 Shallot
- 3 fl. oz. Red Cooking Wine
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⅗ oz. Butter
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½ fl. oz. Worcestershire Sauce
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 2 Garlic Cloves
- ½ tsp. Dried Oregano
- 2 Flat Iron Steaks
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PXp51Pm
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Calories550
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Carbohydrates36g
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Net Carbs34g
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Fat27g
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Protein36g
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Sodium690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Small Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Mince garlic. Peel plantain and cut into 1/2” slices. Trim zucchini ends and cut on an angle into 1/4" slices. Trim and quarter radishes. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and cut other half into a fine dice. Rinse steaks, pat dry, and season both sides with 1/2 tsp. salt and a pinch of pepper.
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2 Begin Tostones and Sear Steak
Line a plate with a paper towel. Heat 2 Tbsp. olive oil in a medium non-stick pan over medium heat. Add plantains to hot pan and cook 3-4 minutes per side, or until lightly browned. Remove to towel-lined plate and let cool. Drain all but 2 tsp. oil from pan and place over medium-high heat. Add steaks to hot pan and cook 2 minutes per side, or until browned. Transfer steaks to a plate. No need to wipe pan clean.
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3 Finish Steaks and Cook Vegetables
Place zucchini, radishes, and julienned shallots on one half of prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and bake 15 minutes. Remove from oven and place steaks on other half of baking sheet. Bake 2-4 minutes, or until steaks reach a minimum internal temperature of 145 degrees and vegetables are tender and lightly charred.
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4 Finish the Tostones
While vegetables are cooking, replace paper towels on plate. Lay plantain slices on a clean surface and smash to 1/4” thickness with bottom of a clean pan. Place pan used to cook steaks over medium heat, replenishing olive oil if necessary. Return plantains to hot pan and cook 4 minutes per side, or until golden brown. Transfer to towel-lined plate and season with a pinch of salt and pepper.
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5 Make the Sauce
Heat 1 tsp. olive oil in a small pan over medium-high heat. Add garlic, oregano, and finely diced shallots. Cook 30 seconds, or until fragrant. Add red wine and cook 2-4 minutes, or until mostly evaporated. Add demi-glace, Worcestershire sauce, and 1/4 cup water. Return to a simmer and cook 30 seconds, or until sauce thickens slightly. Remove pan from burner and swirl in butter. Season with a pinch of salt and pepper.
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6 Plate the Dish
Place vegetables and tostones on a plate. Pool sauce in front of vegetables and serve steak in sauce.
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