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   Ingredients :
2 tablespoons ketchup
2 garlic cloves, crushed
2.2 lb (1 k) flank steak
1 cup red wine vinegar
2 tablespoons soy sauce
3 tablespoons ají panca / sundried red aji (chili) paste
9 medium size potatoes (yellow flesh, if available)


Cook meat in water for 2 to 3 hours until meat is tender. Remove meat and cut in individual servings.

Combine vinegar, ají paste, ketchup, soy sauce, crushed garlic, salt and pepper and marinate meat for 2 hours. Remove meat and save marinade.

Cook potatoes in boiling water. Peel and half them.

Pour oil in a medium size skillet and fry meat on both sides.

Dip halved potatoes in marinade and carefully brown them in 2 or 3 tablespoons oil.

Serve meat with white rice, potatoes, onion creole sauce, and Soltero (see Fava Bean and Cheese Salad).
        6 servings
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