Carne asada a la llanera

Start the potatoes and rice Put the scrubbed potatoes in a saucepan and add enough water to cover them by about 2 cm. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook whole small potatoes or halved larger ones for about 18–25 minutes, until a knife slides into the center without resistance. Drain and cover the pan to keep them warm. At the same time, combine the rinsed rice, 400 ml water and 2 g salt in a lidded saucepan. Bring to a boil, stir once, cover and reduce the heat to low. Simmer for 15–18 minutes, until the water is absorbed and the grains are tender. Remove from the heat and leave covered for 10 minutes. Fluff gently before serving. If either side finishes early, keep it covered off the heat rather than leaving it at room temperature.

Prepare a steady charcoal grill Arrange the grill for direct cooking and light the charcoal outdoors according to the equipment instructions. Let the coals burn until they are glowing and coated with a light ash; visible flames can scorch the outside before the center is ready. Set the cooking grate securely over the coals and preheat it. Keep a cooler area available so a steak can be moved away from flare-ups. Wash your hands after handling raw beef, and keep its board, plate and tongs separate from cooked food.

Salt and grill the beef Pat the steaks dry with clean paper towel and season both sides evenly with the 8 g salt. Place them over the hot part of the grate. Grill for about 4–6 minutes on the first side, then turn with clean tongs and cook the second side. The exact time depends on steak thickness, starting temperature, charcoal and distance from the heat; begin checking the center after roughly 4 minutes per side. Insert a clean instant-read thermometer horizontally into the center of the thickest part of each steak. Cook every steak to at least 62.8°C, then transfer it to a clean platter and let it rest for at least 3 minutes before serving. Do not use color or clear juices to judge safety. If a steak has not reached the target, return it to the grill and check again. Let thicker steaks cook over the cooler zone after browning so the outside does not burn while the middle finishes.

Serve the Llanos-style plate Divide the warm potatoes and rice among four plates and add one rested steak to each. The potatoes can be served whole or lightly crushed at the table; keep the rice plain so it does not compete with the smoky beef. Serve promptly while the meat is warm.