Venezuelan Asado Negro

with roasted vegetables and tostones

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat, Soy

Calories Conscious
A note about serious food allergies

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)

  • 2 Garlic Cloves
  • 1 Ripe Plantain with Black Spots
  • 2 Zucchinis
  • 4 oz. Radishes
  • 1 Shallot
  • 2 Flat Iron Steaks
  • ½ tsp. Dried Oregano
  • 3 fl. oz. Red Cooking Wine
  • Info
    2 tsp. Beef Demi-Glace
  • Info
    ½ fl. oz. Worcestershire Sauce
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Small Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Mince garlic. Peel plantain and cut into ½” slices. Trim zucchini ends and cut on an angle into ¼" 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 ½ tsp. salt and a pinch of pepper.

  • Step 2 - Begin Tostones and Sear Steak

    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.

  • Step 3 - Finish Steaks and Cook Vegetables

    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.

  • Step 4 - Finish the Tostones

    Finish the Tostones

    While vegetables are cooking, replace paper towels on plate. Lay plantain slices on a clean surface and smash to ¼” 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.

  • Step 5 - Make the Sauce

    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 ¼ 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.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place vegetables and tostones on a plate. Pool sauce in front of vegetables and serve steak in sauce.