Falso Conejo

Ingredients

• 1.5 pounds beef top round steaks – pounded 0.25 inch thick
• 1.5 teaspoons kosher salt
• 0.5 teaspoons ground black pepper
• 0.5 cups all-purpose flour – for dredging
• 2 egg – beaten
• 0.5 cups vegetable oil – for frying
• 1 yellow onion – finely chopped
• 3 cloves garlic – minced
• 1 teaspoons ground cumin
• 1 teaspoons dried oregano – crumbled
• 1.5 tablespoons aji colorado (ground red chili)
• 2 cups beef stock
• 1 cups ground roasted peanuts
• parsley – chopped (for serving)
• white rice – cooked (for serving)
• potatoes – boiled, peeled, and sliced (for serving)

Instructions

1. Place the beef between sheets of plastic and pound to about 0.25 inch thick; pat dry and season all over with the kosher salt and black pepper.
2. Put the all-purpose flour on a plate and the beaten eggs in a shallow bowl to set up a dredging station.
3. Dredge each piece of beef in the flour, shake off excess, then dip in the eggs, letting the excess drip back.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then fry the beef in batches until golden on both sides, 2–3 minutes per side; transfer to a plate and pour off all but 2 tablespoons from the pan to use for the sofrito.
5. Add the yellow onion and garlic to the skillet over medium heat and cook, stirring, until the onion is translucent, 5–7 minutes; stir in the ground cumin, dried oregano, and aji colorado and cook until fragrant, about 30 seconds.
6. Pour in the beef stock and bring to a simmer, then whisk in the roasted peanuts, finely ground in a mortar or processor, and cook, stirring often, until the sauce is smooth and thick enough to coat a spoon, 8–12 minutes.
7. Nestle the fried beef and any collected juices into the sauce, reduce heat to low, and simmer gently, turning once, until coated and just cooked through, 5–8 minutes.
8. Spoon the beef onto plates, ladle over plenty of peanut-chili sauce, top with parsley, and serve with white rice and potatoes.