Llanera Recipe

Marinate the steak

Pat the steak dry with paper towels. In a shallow dish or zip-top bag combine 2 tbs olive oil, minced garlic, ground cumin, smoked paprika, kosher salt, black pepper and lime juice. Rub the mixture all over the steak, coating both sides. Let sit at room temperature for 20–30 minutes (or refrigerate up to 4 hours). If refrigerated, bring back to room temperature for 20 minutes before cooking.

Cook the steak

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (or preheat an outdoor grill). Add a small drizzle of oil if using a pan. Sear the steak 3–5 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C), or longer to desired doneness. Avoid moving the steak around so a good crust forms.

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute.

Slice the steak thinly across the grain into bite-size strips or slices about 1/4-inch thick. Taste one piece and adjust seasoning with a pinch of salt if needed.

Prepare vegetables

While the steak rests, slice the tomatoes into wedges or 1/2-inch slices. Halve the avocado, remove the pit, peel if desired and slice or cube into 1/2-inch pieces. Thinly slice the red onion into half-moons and roughly chop the cilantro.

Assemble salad

In a medium bowl combine the tomatoes, avocado, red onion, and chopped cilantro. Drizzle with 1 tbs extra-virgin olive oil and 1 tsp red wine vinegar, then gently toss to combine. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to taste.

Add cheese

Transfer salad to a serving platter or plate alongside the sliced steak. Sprinkle the crumbled white cheese over the tomatoes and avocado, leaving some cheese over the steak if you like.

Arrange the sliced steak next to or over the avocado-tomato-cheese mixture (this is the classic llanera presentation — beef with avocado, tomato and white cheese). Garnish with extra cilantro or microgreens, and serve with lime wedges on the side for squeezing over the beef and salad.

If using, warm tortillas and serve alongside so diners can build tacos with steak, avocado, tomato and cheese.

Serve immediately. Leftovers keep in an airtight container in the refrigerator for up to 2 days (reheat steak gently or serve cold).