Recipe
Crispy Peruvian Beef Flank
Tender beef inside, a golden crust, and a Creole ají panca, garlic, and vinegar marinade. The flank is softened first, then fried hard to build crisp edges. Home-style picantería cooking, hot and straightforward.
What you need
Ingredients
- 3 tspTable Salt
- 1.5 unitRed Onion
- 1.5 lWater
- 3 tbspRed Wine Vinegar
- 2 unitCelery
Per serving
Nutrition
- kcal
- 779
- fat g
- 41.03
- carbs g
- 54.36
- fiber g
- 6.61
- protein g
- 48.48