Chef Jose Gomez and Chef Jason Pringle Aji Amarillo Australian grassfed flat iron

  • Prep time 8Hr
  • Cook time 12Min
  • Technique Grill
  • Meat Beef
  • Cut Blade
  • Serves 5

Aji Amarillo Australian grassfed flat iron


2 pounds Australian grassfed flat iron beef  
Kosher salt to taste
Fresh cracked black pepper to taste
Palm oil as needed

Aji Amarillo Sauce:
¾ cup Aji Amarillo paste  
¼ cup red palm oil  
2 tablespoons fresh lime juice  
Kosher salt to taste
Fresh cracked black pepper to taste

Crispy Potatoes :
1 pound new potatoes 
Kosher salt as needed
Fresh cracked black pepper as needed

Plate Garnish/Salad:
Fresh cilantro, de-stemmed as needed, for garnish
Red onion, slivered as needed, for garnish
Ripe tomatoes, julienne as needed, for garnish  
Celery leaves as needed, for garnish  
Fresh lime juice to taste
Kosher salt to taste
Fresh cracked black pepper to taste


Season steak liberally with salt and black pepper and allow to come to room temperature. Once steak is ready, preheat large skillet over high heat and add palm oil.Once oil begins to smoke, add steak and cook to desired temperature. Allow steak to rest at least 5 minutes before slicing.

For the Aji Amarillo Sauce: In a large bowl, combine all ingredients and whisk to emulsify. Season to taste and reserve until ready to use.

For the Crispy Potatoes: Preheat fryer to 325F. Meanwhile, bring a pot full of salted water to a boil. Add potatoes to water and cook until potatoes are fork tender- about 15 minutes. Remove from water and cut in half.

Next, deep fry for 2-3 minutes, or until lightly golden. Place on a paper lined tray to soak up the extra oil. Refrigerate overnight.
In the morning, preheat fryer to 350F. Add potatoes and fry until golden brown and crisp. Season immediately with salt and pepper. Serve immediately.

For the Garnish/Salad: Place all ingredients in a small bowl and season with lime juice, salt and black pepper. Reserve until ready to use.