Peruvian Huancaina Steak Surprise
Experience the vibrant flavors of Peruvian cuisine with our Peruvian Huancaina Steak Surprise. This dish features perfectly grilled steaks topped with a rich and creamy Huancaina sauce, a delightful blend of cream cheese and egg yolks, imbued with fresh chili peppers for a mild kick. Traditionally served with cold potatoes, this creative twist presents the sauce directly on the tender meat, creating a mouthwatering experience that is sure to impress. Garnished with beautiful quartered hard-boiled eggs and briny olives, this dish not only tantalizes the taste buds but also adds an exquisite visual appeal to your dining table.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
cream cheese
4 ounces (softened)
hard-boiled egg yolks
4 (removed from the eggs)
fresh chili peppers
2 (finely minced)
salt
1 teaspoon (or to taste)
olive oil
1/2 cup (slowly added)
heavy cream
3/4 cup (none)
lemon juice
1/8 teaspoon (freshly squeezed)
onions
2 (finely chopped)
steaks
6 (4-6 ounces each, grilled or broiled)
ripe olives
12 (for garnish (optional))
hard-boiled eggs
3 (quartered (for garnish, optional))
Instructions
1
In a mixing bowl, place the softened cream cheese and beat it with a wooden spoon until smooth and creamy.
2
Add the hard-boiled egg yolks, finely minced chili peppers, and salt to the cream cheese. Mix thoroughly until well combined.
3
Gradually add the olive oil to the mixture, a few drops at a time, while continually beating to emulsify the sauce.
4
Once the olive oil is incorporated, add the heavy cream, lemon juice, and finely chopped onions. Mix until the sauce is smooth.
5
Transfer the Huancaina sauce to a small saucepan and heat it gently over low heat, stirring occasionally to prevent sticking.
6
While the sauce is heating, preheat your broiler or grill. Cook the steaks to your desired level of doneness, typically medium-rare is about 3-4 minutes per side.
7
Once the steaks are cooked, remove them from the heat and let them rest for a few minutes.
8
Serve the grilled steaks on individual plates and generously spoon the warm Huancaina sauce over each one.
9
Garnish the dish with quartered hard-boiled eggs and ripe olives for an added touch of authenticity and color before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Peruvian Huancaina Steak Surprise?
This dish features grilled steaks topped with a rich and creamy Huancaina sauce made from cream cheese, egg yolks, and chili peppers.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
What are the main ingredients for the sauce?
The sauce is composed of cream cheese, hard-boiled egg yolks, fresh chili peppers, olive oil, heavy cream, lemon juice, and onions.
How should the cream cheese be prepared?
It should be softened and beaten with a wooden spoon until it is smooth and creamy.
How do you incorporate the egg yolks?
Hard-boiled egg yolks are added to the beaten cream cheese along with minced chili peppers and salt.
What type of chili peppers are used?
The recipe calls for fresh chili peppers that are finely minced to provide a mild kick.
How is the olive oil added to the sauce?
The olive oil is added very gradually, just a few drops at a time, while beating to ensure the sauce emulsifies.
When is the heavy cream added?
The heavy cream is mixed in after the olive oil has been fully incorporated into the cream cheese base.
What other liquids are included in the sauce?
Besides oil and cream, the recipe includes freshly squeezed lemon juice.
How are the onions prepared?
Two onions are finely chopped and mixed directly into the sauce.
How do you heat the Huancaina sauce?
It is transferred to a small saucepan and heated gently over low heat while stirring.
How long should you cook the steaks?
Cook them for about 3 to 4 minutes per side for a medium-rare finish.
Can the steaks be prepared using a broiler?
Yes, the steaks can be either grilled or broiled according to the instructions.
What is the recommended weight for each steak?
Each of the six steaks should weigh between 4 and 6 ounces.
Why should the steaks rest after cooking?
Resting allows the juices to redistribute, ensuring a tender and flavorful steak.
How do you plate this dish?
Place the grilled steaks on plates and generously spoon the warm Huancaina sauce over them.
What garnishes are used for this recipe?
The dish is garnished with quartered hard-boiled eggs and ripe olives.
How many olives are used for the garnish?
The recipe suggests using 12 ripe olives for garnish.
How many hard-boiled eggs are needed for garnish?
Three hard-boiled eggs are quartered and used to garnish the finished plates.
What is the flavor profile of this dish?
It offers a vibrant mix of smoky grilled meat and a rich, creamy, and slightly spicy sauce.
Is Huancaina sauce usually served warm?
Traditionally it is served cold, but this recipe offers a creative twist by serving it warm over steak.
What is the total number of ingredients in this recipe?
There are 11 distinct ingredients listed for this dish.
Can I adjust the amount of salt used?
Yes, the recipe specifies 1 teaspoon of salt or to taste.
What do the egg yolks contribute to the sauce?
They provide a rich yellow color and help create a thick, creamy consistency.
How can I prevent the sauce from sticking to the pan?
Stir the sauce occasionally while it heats over low heat.
What kind of olives are recommended?
The recipe calls for ripe olives to add color and a briny flavor.
What does the lemon juice add to the sauce?
The lemon juice provides a hint of acidity that balances the richness of the cream and cheese.
What equipment is used for mixing the sauce?
A mixing bowl and a wooden spoon are used to beat the cream cheese and mix the ingredients initially.
Why is this dish called a Surprise?
It is called a surprise because it serves the traditional cold Huancaina sauce warm and directly on the meat.
What cuisine does this recipe represent?
This recipe represents a creative take on traditional Peruvian cuisine.