If you still haven’t dusted off your BBQ from last summer it’s about time you scraped off the cobwebs because National BBQ Week is just around the corner. From the 2 – 11 July, there’s a whole seven days dedicated to the holy BBQ. An excuse to get your friends and family together every day of the week and enjoy the feel-good vibes that outdoor cooking brings – not to mention that unbeatable smoky flavour.
To celebrate National BBQ Week, and to truly set the scene for your Colombian feast, we’ve put together the ultimate BBQ bundle. Included in each bundle is a 50cl bottle of our two spirits: Light & Zesty, and Dark & Spicy, tonic water, soda water, Olly’s Olives, and Capsicana seasoning mix.
Now your nibbles and drinks are taken care of, let’s get down to the cooking. With Colombian running deep in our bones, we need very little convincing to have a BBQ. Our ancestors perfected the art of cooking over a fire years ago, and their techniques and recipes have been passed through our families, so that we too can create the same mouth-watering dishes. And now, we’re going to share them with you.Traditionally, a Colombian’s diet is very meat heavy, but on the side they have loads of fresh sauces, which taste great with meat alternatives like these Heck veggies sausages, Beyond Meat burgers and even just drizzled over BBQ’d veggies – think aubergines, courgettes, corn on the cob…Plus, we guarantee you’ll love the grilled plantain.
BBQ Flank Steak
- 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 alcohol-free beer
- 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.
- 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.
- Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat.
- Add the onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides.
- Cover and chill for at least 3 hours, turning occasionally. Feel free to make this the day before and leave to marinade overnight.
- Get your BBQ up nice and hot then place the steaks on the grill.
- Cook each one for 3-4 minutes per side, then let rest for 5 minutes.
- Serve with the sauces below.
- 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
- 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
- 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
- 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.
- Prepare your plantains by slicing them in half lengthways.
- Get your BBQ nice and hot then baste with a little oil to stop the plantains sticking.
- 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.
- 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
- Mix all the ingredients together and serve with wedges of fresh lime.
- Eat alongside your steak, vegan sausages, tofu and grilled veggies for a delicious sweet and savoury hit that will keep you wanting more.
Watch how our Marketing Assistant Beth, simply creates a delicious Inca Berry Salsa here.