Carne asada al estilo llanero

Boil the potatoes Put the potatoes in a saucepan, cover with 2 L water and bring to a boil. Simmer for 20–25 minutes, until a knife slides into the largest potato without resistance. Drain and season with 4 g of the salt. Cover to keep warm.

Cook the rice Combine the rinsed rice and 600 ml water in a lidded saucepan. Bring to a boil, cover and cook over low heat for 15–18 minutes, until the water is absorbed. Turn off the heat and leave covered for 5 minutes; fluff before serving.

Season and grill the beef Pat the steaks dry and season both sides with the remaining 8 g salt. Grill outdoors over a stable bed of glowing charcoal, turning as needed, for about 8–12 minutes depending on thickness and heat. Keep flames from touching the meat. Check the thickest steak with a clean thermometer: it must reach 62.8°C, then rest for at least 3 minutes.

Serve safely Move the cooked steaks to a clean platter and let them rest for 3 minutes before serving with the potato and rice. Use clean utensils for cooked meat. Refrigerate leftovers within 2 hours, use within 3–4 days or freeze, and reheat to 73.9°C.