Salvadorian grilled sirloin tip steak (Filetes de punta de puyaso al carbon) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

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Notes about this recipe

  • JKDLady on January 07, 2016

    Make the Salvadorian spice mixture ahead of time and note that it makes a lot. I did like the marinade and didn't find it too sweet. I used yellow mustard instead of Dijon, that could make a difference. We did not like this cut of meat. It was very tough and unevenly cooked. I would try this marinade on a flank steak or top sirloin before giving up on the recipe.

  • Allegra on March 31, 2013

    Uses the Salvadorian Spice Mix recipe (relajo) on page 45. Steak is a little on the sweet side, may reduce or omit piloncillo for next time, and add some sliced white onions to the marinade.

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