Recipe courtesy of Complejo Tango


Traditional "Ternera" Steak is garnished with roasted potatoes, sauteed mushrooms in wine and al dente vegetables.
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  • Level: Intermediate
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: about 2 servings
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About 10 1/2 ounces beef sirloin

7 ounces potatoes

1 tablespoon olive oil

About 1/4 cup freshly ground black pepper

About 1/4 cup diced leek

About 1/4 cup freshly diced green onions

About 1/4 cup red cabbage, thinly sliced

About 1/4 cup mushrooms, thinly sliced

White wine, to your liking

2 grams sweet potatoes, thinly sliced

About 1/4 cup onions

About 1/4 cup (or less) soy sauce

Salt and freshly ground black pepper, to taste

For the Salsa

Red wine

Balsamic vinegar

Pinch sugar

Pinch salt

Hot sauce, optional


  1. Place steak on grill or in oven and cook for about 3 minutes per side. Roast the potatoes in the oven until they are soft in the middle. In a pan, add oil and saute vegetables until al dente or cooked to a crisp. Season with salt. Add mushrooms and then add some white wine. Add the sweet potatoes and cook. Season vegetables with salt and pepper, to taste.;
  2. Salsa:
  3. In a small saucepan on low heat, add red wine and balsamic vinegar. Simmer until you reach a thick consistency. Add sugar and salt to your liking. To spice it up, add drops of hot sauce.