Peruvian malaya is prepared with a thin, flavorful cut from the beef flank. The meat is first simmered with aromatics until tender, then pressed and browned in a skillet so the outside becomes crisp while the inside remains juicy.
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Peruvian Malaya
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Tender boiled beef flank pressed and pan-seared until crisp and golden.
Ingredients
Nutrition
- Calories: 520
Ingredients
- 1.5 kg beef malaya or thin flank meat (3.3 lb)
- 2 liters water (8 cups)
- 200 g red onion, quartered (1 large onion)
- 20 g garlic cloves (4 cloves)
- 5 g whole black peppercorns (1 teaspoon)
- 5 g ground cumin (1 teaspoon)
- 45 ml vegetable oil (3 tablespoons)
- Salt to taste
Preparation
- Place the beef, water, onion, garlic, peppercorns, and salt in a large pot. Bring to a boil, skim the surface, and simmer for 80 to 90 minutes, or until tender.
- Remove the meat, drain it well, and place it between two trays. Add a light weight on top and press for 15 minutes so the piece becomes even.
- Season both sides with cumin and additional salt if needed. Heat the oil in a wide skillet over medium-high heat.
- Brown the meat for 4 to 5 minutes per side until crisp. Let it rest briefly, slice across the grain, and serve.
Preparation Tips
- Do not discard the cooking broth; strain it and use it for soups or rice.
- Pressing the cooked meat helps it brown evenly and gives malaya its characteristic shape.
How to Serve
Serve sliced malaya with golden potatoes, corn, salad, or salsa criolla.
Frequently Asked Questions
In Peru, malaya refers to a thin, flavorful cut from the flank area of the animal.
Pressing evens the thickness and helps the surface make better contact with the skillet.
You can simmer and press the meat a day ahead, refrigerate it, and brown it just before serving.
