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Steak Seasoning - “Recado” is the name given to the different seasoning mixes used to add flavor to stews, meats, poultry, and fish. In the southern states of Mexico, like in the State of Yucatan, the recados are usually sold at the markets, with some of them made for specific purposes.
- 2 large garlic cloves or 3 small peeled
- 10 black peppercorns if you like pepper a lot, you can add a few more peppercorns
- 2 Tablespoons of water
- Salt to season
If using a mortar, grind the peppercorns first until you have a fine powder. Add the garlic one by one and grind until you have a fine paste. Add water to dilute the paste. Season your steak with this mixture along with salt.
If using a blender: place the garlic, peppercorns, and water into the blender and process until you have a fine paste.
Season the meat and cook in a large frying pan where you’ve already heated 1 ½ Tablespoons of oil. Cook for about 4-6 minutes per side, depending on the thickness of the meat.
- I used T-bone steaks about ½ thick, the guy at the Latin Store told me they call them “Chuletas”, but they don’t look the same type of cut than in Mexico. Anyway, the seasoning work with any type of beef or pork cut.
- If you don’t have a mortar, use your blender.