- 14” Paella Pan with Cover
- Carving Knife
- 2 quart Mixing Bowl
- Chef’s Knife
- 10 ½” Skillet
- Slotted Spoon
- 1 pound sirloin steak
- 1/8 tablespoon ground cumin
- ½ teaspoon garlic, minced
- 1 teaspoons limo chili pepper, finely chopped
- ½ pounds red onions, sliced
- ¼ cup red wine vinegar
- ½ pound plum tomatoes, quartered
- 1 pound large yellow potatoes, peeled and cut into sliced
- 1 cup vegetable oil
- 1 (1 ounce) yellow chili pepper, finely sliced
- ¼ cup soy sauce
- Salt and pepper to taste
Preheat Paella Pan for 4 minutes at medium-high heat. Add steak (previously seasoned with cumin, salt and pepper to taste); let it brown on one side for 4 minutes, flip steak over and cook for 3 more minutes. Add garlic and limo chili pepper. Cover with Redy-cook valve open. When it whistles (3 minutes), remove meat with the juices so as to keep it moist. With the Carving Knife, cut it into ½- inch wide stripes.
In the same Paella Pan, add onions and sauté for 1 minute; stir frequently. Add ¼ cup of vinegar and continue sautéing for 1 extra minute or until vinegar evaporates. Remove onions and place them in the 2-quart Mixing Bowl. Repeat procedure with tomatoes.
With the Chef’s Knife, slice potatoes into French fries. Preheat the 10 ½ -inch Skillet with the oil for 7 minutes at medium heat. Add half of the potatoes and deep fry for 10 approximately or until slightly golden. Using the Slotted Spoon, remove the French fries; drain on paper towel and season with salt to taste. Repeat the procedure with the other half of potatoes.
Return meat, onion and tomatoes to the Paella Pan, add yellow chili pepper, soy sauce and French fries; mix carefully for 2 minutes. Serve immediately.
Garnish with freshly chopped cilantro. Serve with white rice.
- 4 quart Dutch Oven
- ½ cups rice, long grain
- Salt to taste
In the 4 quart Dutch Oven, add 2 ¼ cups of water, cover and bring to a boil at medium-high heat. Cover with Redy-cook valve open. When it whistles (approximately 6 minutes), add rice and salt to taste. Cover with valve closed and reduce heat to low; cook for 15 minutes. Serve immediately.