Entree: Colombia – Llanos – Carne a la Llanera (Open‑flame grilled Llanos‑style beef served with yuca, plantain, and corn arepas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 12 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole flank steak, approx. 2 lb (900 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) coarse salt
- 1 tsp (5 g) freshly ground black pepper
- 3 garlic cloves, minced (approx. 0.42 oz (12 g))
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) achiote (annatto) powder or 1 tbsp (15 ml) achiote oil
- 1 lb (450 g) yuca (cassava), peeled and cut into 2‑inch (1.97 in (5 cm)) chunks
- 2 ripe plantains, approx. 1 lb (450 g) total, peeled and sliced
- 4 tbsp (60 ml) vegetable oil for frying (plus more as needed)
- 2 cups (240 g) pre‑cooked white cornmeal (masarepa) for arepas
- 2 1/4 cups (540 ml) warm water
- 1 tsp (5 g) salt for arepa dough
- 1 medium white onion, thinly sliced (approx. 4 1/4 oz (120 g))
- 2 medium tomatoes, diced (approx. 10 5/8 oz (300 g))
- 1 tbsp (15 ml) olive oil for hogao
- 1 garlic clove, minced (approx. 0.14 oz (4 g))
- 1/4 tsp (0.5 g) ground cumin for hogao
- Fresh cilantro leaves for garnish (optional)

Show original ingredient measurements

- 1 whole flank steak, approx. 2 lb (900 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) coarse salt
- 1 tsp (5 g) freshly ground black pepper
- 3 garlic cloves, minced (approx. 12 g)
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) achiote (annatto) powder or 1 tbsp (15 ml) achiote oil
- 1 lb (450 g) yuca (cassava), peeled and cut into 2‑inch (5 cm) chunks
- 2 ripe plantains, approx. 1 lb (450 g) total, peeled and sliced
- 4 tbsp (60 ml) vegetable oil for frying (plus more as needed)
- 2 cups (240 g) pre‑cooked white cornmeal (masarepa) for arepas
- 2 1/4 cups (540 ml) warm water
- 1 tsp (5 g) salt for arepa dough
- 1 medium white onion, thinly sliced (approx. 120 g)
- 2 medium tomatoes, diced (approx. 300 g)
- 1 tbsp (15 ml) olive oil for hogao
- 1 garlic clove, minced (approx. 4 g)
- 1/4 tsp (0.5 g) ground cumin for hogao
- Fresh cilantro leaves for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the meat: pat the flank steak dry. In a small bowl whisk together 2 tbsp (30 ml) vegetable oil, minced garlic, 1 tbsp (15 g) coarse salt, 1 tsp (5 g) black pepper, 1/2 tsp (1 g) ground cumin, and achiote. Rub the mixture all over the steak and let rest at room temperature for 30–45 minutes or refrigerate up to 4 hours.
2. Prepare sides: place yuca chunks in a pot of salted water, bring to a boil and simmer 20–25 minutes until tender. Drain and keep warm.
3. Make arepa dough: combine 2 cups (240 g) pre‑cooked cornmeal, 1 tsp (5 g) salt, and 2 1/4 cups (540 ml) warm water in a bowl. Mix and knead briefly until smooth and moist. Divide into 4 equal balls and flatten into 1/2‑inch (0.591 in (1.5 cm)) thick discs. Let rest 5 minutes.
4. Cook arepas: heat a heavy skillet or griddle over medium heat and lightly oil. Cook arepas 5–6 minutes per side until golden and cooked through. Optionally finish in a 350°F (175°C) oven 8–10 minutes.
5. Fry plantains: heat 4 tbsp (60 ml) vegetable oil in a skillet over medium heat. Fry plantain slices 2–3 minutes per side until caramelized and tender. Drain on paper towels and keep warm.
6. Make hogao (Colombian tomato‑onion sauce): heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Sauté sliced onion 5–6 minutes until soft, add minced garlic and cook 30 seconds. Add diced tomatoes, 1/4 tsp (0.5 g) ground cumin, and a pinch of salt; simmer 8–10 minutes until slightly reduced. Keep warm.
7. Grill the steak: build a medium‑high open flame or heat a grill to medium‑high. Grill the flank steak 4–6 minutes per side for medium‑rare (internal temp ~130–135°F / 55–57°C), or longer to desired doneness. Let rest 8–10 minutes before slicing thinly across the grain.
8. Plate and serve: slice the steak thin and arrange with boiled yuca, fried plantains, and arepas. Spoon hogao over yuca or meat as desired and garnish with fresh cilantro. Serve immediately.
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1. Prepare the meat: pat the flank steak dry. In a small bowl whisk together 2 tbsp (30 ml) vegetable oil, minced garlic, 1 tbsp (15 g) coarse salt, 1 tsp (5 g) black pepper, 1/2 tsp (1 g) ground cumin, and achiote. Rub the mixture all over the steak and let rest at room temperature for 30–45 minutes or refrigerate up to 4 hours.
2. Prepare sides: place yuca chunks in a pot of salted water, bring to a boil and simmer 20–25 minutes until tender. Drain and keep warm.
3. Make arepa dough: combine 2 cups (240 g) pre‑cooked cornmeal, 1 tsp (5 g) salt, and 2 1/4 cups (540 ml) warm water in a bowl. Mix and knead briefly until smooth and moist. Divide into 4 equal balls and flatten into 1/2‑inch (1.5 cm) thick discs. Let rest 5 minutes.
4. Cook arepas: heat a heavy skillet or griddle over medium heat and lightly oil. Cook arepas 5–6 minutes per side until golden and cooked through. Optionally finish in a 350°F (175°C) oven 8–10 minutes.
5. Fry plantains: heat 4 tbsp (60 ml) vegetable oil in a skillet over medium heat. Fry plantain slices 2–3 minutes per side until caramelized and tender. Drain on paper towels and keep warm.
6. Make hogao (Colombian tomato‑onion sauce): heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Sauté sliced onion 5–6 minutes until soft, add minced garlic and cook 30 seconds. Add diced tomatoes, 1/4 tsp (0.5 g) ground cumin, and a pinch of salt; simmer 8–10 minutes until slightly reduced. Keep warm.
7. Grill the steak: build a medium‑high open flame or heat a grill to medium‑high. Grill the flank steak 4–6 minutes per side for medium‑rare (internal temp ~130–135°F / 55–57°C), or longer to desired doneness. Let rest 8–10 minutes before slicing thinly across the grain.
8. Plate and serve: slice the steak thin and arrange with boiled yuca, fried plantains, and arepas. Spoon hogao over yuca or meat as desired and garnish with fresh cilantro. Serve immediately.
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