Entree: Colombia – Santander – Carne Oreada (Sun-dried marinated beef pan-fried with garlic and cumin, a traditional dish from Santander)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) beef flank or skirt steak, trimmed and thinly sliced across the grain
- 1/4 cup (60 ml) fresh orange juice
- 2 tbsp (30 ml) white vinegar
- 3 cloves garlic, crushed
- 1 tsp (5 g) ground cumin
- 1 tsp (4 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) achiote (annatto) oil or 1 tsp (5 g) annatto powder blended with 1 tbsp (15 ml) oil
- 1 small white onion, thinly sliced
- 2 tbsp (30 ml) vegetable oil or lard
- 1/4 cup (15 g) fresh cilantro, chopped (optional)
- Lime wedges for serving
- Arepas, boiled yucca, or fried plantains for serving (optional)

Instructions

1. In a bowl combine orange juice, vinegar, crushed garlic, cumin, salt, pepper, and achiote oil; whisk to form a marinade.
2. Add the thinly sliced beef to the marinade, toss to coat, cover, and refrigerate at least 2 hours or overnight for deeper flavor.
3. Preheat a rack set over a baking sheet in a low oven (150°F / 65°C) or a warm, ventilated spot; arrange marinated slices in a single layer on the rack and dry 1–3 hours until slightly tacky but not fully dehydrated (alternatively pat slices dry with paper towels after marinating if skipping drying).
4. Heat vegetable oil or lard in a heavy skillet over medium-high heat until shimmering. Add the sliced onion and sauté 2–3 minutes until translucent and beginning to brown; transfer onions to a plate.
5. Increase heat to high, add beef slices in a single layer (work in batches to avoid crowding), and sear quickly 1–2 minutes per side until browned and edges are crisp but meat remains tender.
6. Return onions to the pan, toss briefly with the beef to combine and heat through, adjust salt to taste, and remove from heat.
7. Garnish with chopped cilantro and serve immediately with lime wedges and traditional sides such as arepas or fried plantains.