Active Time: 35 Minutes
Total Time: 2 Hours 50 Minutes
Yield: Serves 4
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The vegetable component of this dish (in contrast to the name of the cut of beef) is adapted from a traditional Puerto Rican bean stew. Ask your butcher for top-sirloin London broil; sometimes, London broil is cut from flank steak, which makes an acceptable alternative. In Puerto Rico, this dish is usually served with white rice that has been streamed until a crust forms on the bottom of the pan. Salt pork is often used in Puerto Rican cooking, and you can substitute it for the bacon in this recipe.
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RECIPE INGREDIENTS
| For Achiote Oil: |
| 1/4 cup achiote seeds |
| 1/2 cup vegetable oil |
| For Marinade and Beef: |
| 3 garlic cloves, mashed to a paste |
| 1 teaspoon dried oregano |
| 1 teaspoon ground cumin |
| 1 teaspoon salt |
| 1/2 teaspoon freshly ground black pepper |
| 1/2 teaspoon dried red pepper flakes |
| 1 1/2 pounds top-sirloin london broil, approximately 1 1/4 inch thick, prime or choice grade, cut from the cap |
| For Stewed Pink Beans and Pumpkin: |
| 8 ounces dried pink beans or pinto beans, soaked overnight and drained |
| 2 slices bacon |
| 2 onions, chopped |
| 2 garlic cloves, minced |
| 1 green bell pepper, seeded and chopped |
| 1 cubanelle pepper or green Italian pepperoncini, chopped |
| 3 tomatoes, blanched, peeled, seeded, diced |
| 2 teaspoons chopped oregano |
| 2 tablespoons chopped cilantro |
| 8 ounces pumpkin, peeled, seeded, and cut into 1-inch cubes |
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DIRECTIONS
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TO PREPARE ACHIOTE OIL: Pick through the achiote seeds to remove any sediment. Heat the oil in a small saucepan over medium heat. Add the seeds and cook for about 2 minutes, or until they just begin to pop and the oil turns golden red. Strain the oil into a clean container. It can be held in the refrigerator for several weeks.
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TO PREPARE MARINADE: In a mixing bowl, combine 1/4 cup of the achiote oil with the garlic, oregano, cumin, salt, pepper and red pepper flakes. Spread over both sides of the London broil and refrigerate for 2 hours.
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TO PREPARE PINK BEANS: Rinse the drained beans under cold running water and transfer to a saucepan, covering with about 2 inches of water. Bring to a boil, turn down the heat to a simmer, and cook for 1 1/2 to 2 hours, or until just tender, skimming the surface occasionally to remove any impurities. When the beans are cooked, pour off and discard all but about 1 cup of the cooking liquid. Reserve the liquid separately from the beans. Set aside.
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TO PREPARE PUMPKIN: Heat 1 tablespoon of the achiote oil in a large saucepan over medium heat and saute the bacon until the fat is released, about 3 minutes longer. Add the bell pepper and cubanelle pepper and cook for about 5 minutes, or until softened, Add the tomatoes, oregano, and cilantro, and cook for 3 or 4 minutes longer, until the mixture is fairly dry. Transfer this mixture to the beans, add the pumpkin, bacon, and the reserved cup of cooking liquid, and stir to incorporate. Bring to a boil over medium-high heat. Turn down the heat and simmer the beans, covered, for 15 to 20 minutes or until the pumpkin is tender but not falling apart. Season with salt and pepper to taste; add water if the stew gets too thick.
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TO PREPARE LONDON BROIL: While the beans are cooking, preheat the broiler. Place the London broil in a large roasting pan and broil for about 4 minutes on each side for medium-rare, about 5 minutes per side for medium, or to the desired doneness. Before serving, carve into 1/4-inch slices. Serve the beans in large bowls alongside the beef.
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WINE RECOMMENDATION: A wine with a higher acidity works best here, such as a Spanish Rioja or Italian Bardolino.
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HELPFUL TIPS: Pumpkin is available in Spanish markets year-round. If it is not available, use another winter squash, such as butternut or acorn. Achiote (or annatto) seeds were used by early Amazon tribes to paint their bodies as well as to season and color foods. They remain a key ingredient in many Caribbean and Latin American dishes. In the United States, achiote is used primarily to color cheeses, butter, and margarine; it can be found in most Spanish markets. As an alternative, use 2 tablespoons of paprika.
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