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- 2 1/2 pounds Wagyu short rib or flank steak or sirloin
- 1 Tbs Oregano – dried
- 2 tsp Cumin – ground
- Kosher salt – to taste
- Black pepper – to taste
- 1/4 cup Olive oil
- 8 Green onions – thinly sliced
- 1 12-oz bottle of dark beer
- 1/2 cup Worcestershire sauce
FOR THE AJI SAUCE:
- 1/2 cup Jalepe – chopped, seeded
- 1/2 cup Green onions – chopped
- 1/3 cup Yellow onion – chopped
- 1/4 cup Cilantro – chopped
- 2 Tbs Lime juice
- Kosher Salt – to taste
- Fresh ground black pepper – to taste
FOR THE COLOMBIAN GUACAMOLE:
- 1 Large, ripe avocado – peeled, pitted, coarsely chopped
- 3 Tbs Cilantro – chopped
- 3 Tsp Green onion – chopped
- 2 Tsp Serrano Chiles – with seeds
- 1/4 cup Water
- 3 Tsp Lime juice
- Kosher Salt – to taste
Using a fork or meat tenderizer, poke numerous tiny holes in the meat. Season with the dried oregano, cumin and a healthy dose of salt and black pepper. Drizzle the olive oil over both sides of the meat and massage the spices into the meat.
Place the meat in a glass baking dish large enough to hold it. Add the green onions, beer and Worcestershire sauce; turn the steaks to coat evenly. Cover and chill the meat for at least 3 hours or up to overnight.
Prepare your grill, medium-high heat, brush or spray the grill racks with vegetable spray. Remove the steaks from the marinade and grill to desired doneness. Transfer steaks to a pan to rest at least 5 minutes before slicing it thinly across the grain.
Serve with Aji sauce and guacamole.
For the Aji Sauce:
In the bowl of a food processor, place the peppers, green onion, yellow onion, cilantro and process until a rough paste forms; scraping down the sides of the bowl several times. Add the lime juice and process until it is blended but some texture still remains.
Transfer to a small bowl and season with kosher salt and black pepper and add more lime juice if desired.
For the Colombian Guacamole:
Combine the avocado, cilantro, green onion and chiles in the bowl of a food processor and blend until a rough pur