BBQ Flank Steak 

Serves 6

• 1kg of flank steak (this will likely be 2-3 steaks) 
• 1 tbsp dried oregano
• 2 tbsps of ground cumin
• Flakey sea salt
• 1 tbsp extra-virgin olive oil
• 1 roughly chopped onion
• 2 tbsp Worcestershire sauce
• 330ml non-alcoholic beer

1. Using a sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. 
2. Place the steaks in a large, deep dish and sprinkle each side with the oregano and cumin, and a generous amount of coarse salt and freshly ground pepper. 
3. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. 
4. Add the onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides.
5. Cover and chill for at least 3 hours, turning occasionally. Feel free to make this the day before and leave to marinade overnight. 
6. Get your BBQ up nice and hot then place the steaks on the grill.
7. Cook each one for 3-4 minutes per side, then let rest for 5 minutes.
8. Serve with the sauces below.

Traditional Guac

• 2 ripe avocados
• Juice of 1 lime
• ¼ cup of chopped red onion
• 3 tsps of finely chopped jalapeño pepper (less if you don’t like it too spicy)
• ¼ cup of freshly chopped coriander
• ¼ tsp salt
  

1. Mash the avocado and combine with the other finely chopped ingredients.

Green Aji Sauce

• 1 ripe tomato, diced in small cubes
• 1 aji pepper of hot green pepper, finely chopped
• ¼ cup white vinegar
• 2 tbsp water
• ½ tsp salt
• 1 cup freshly chopped coriander
• ½ cup of spring onions, finely chopped
• 1 tbsp lemon juice
  

1. Finely chop the ingredients and combine – it’s better to chop your ingredients finely rather than blend, as Colombian sauces aren’t meant to be too smooth.

Grilled Plantain (or Plátanos Maduros a la Parrilla as Ellie’s mum would say)

• 3 tbsp unsalted butter
• ⅔ cup brown sugar
• 2 tbhs apple cider vinegar or sherry vinegar
• 4 very ripe (almost black) plantains
  

1. First, prepare the butter glaze in a small saucepan by combining the butter and sugar and warming over a medium heat. Add the vinegar, stir well then set aside.
2. Prepare your plantains by slicing them in half lengthways.
3. Get your BBQ nice and hot then baste with a little oil to stop the plantains sticking. 
4. Put the plantains on the BBQ, cut side down and cook for 10-15 minutes, then turn them over and coat with the butter glaze, and cook for another 10-15 minutes.
5. Brush a little more glaze before removing them.

This is one of Ellie’s (our founder) mum’s favourite dishes. Gloria is a true Colombian lady, who continues to inspire the Caleño’s team with her brilliant recipes. She’s always the first one invited to any BBQ!

Inca Berry Salsa Salad

• 1 x chopped red pepper
• 1 cup of halved cherry tomatoes
• 1 cup handful halved inca berries
• 1/2 cup of freshly chopped coriander
• ½ red onion, finely diced
• 1 an avocado in chunks
• Sprinkle of chilli flakes
• Salt and pepper
• 1 lime cut into 4 wedges