GRILLED BEEF STEW WITH CHICHARRON DE SERRANO SMP
2 lb Sirloin steak 1” thick
- 10 g Rub del Norte SMP
- 50 g lard
- 1 red bell pepper
- 1 green bell pepper
- 3 plum tomatoes
- ½ white onion
- 4 small white potatoes
- 5 g Chicharrón de Serrano SMP
- 7 oz beef broth (unsalted)
Season the sirloin steak with Rub del Norte SMP on both sides.
Grill the meat on direct heat at 400° F until well seared on both sides. Cut in medium cubes and set aside.
Cut vegetables in medium cubes and the potatoes in quarters. Set aside.
Heat a saucepan at high heat at 600° F and add the lard. Add the onion, and when it turns golden, add the peppers, and the potatoes at last.
Add the chopped meat and season with Rub del Norte SMP.
Add the tomato previously chopped and a bit of meat broth, rectify season and cover. Cook at medium heat at 400° F.
When the potato is well cooked, remove from the fire and let it sit for 10 min.
Add Chicharron Serrano SMP on top and serve.