This Paraguayan Marinera de Carne (Battered Steak) recipe bursts with flavor. We seasoned it with garlic, chopped parsley, fresh lime juice, black pepper, and adobo seasoning for an extra flavor boost.
The citrus marinade with the savory batter creates a delicious depth of flavor. This recipe is easy; the only hard part is resisting eating it while frying.
Whether you're a meat lover or simply looking for a new recipe, this Paraguayan Marinera de Carne is sure to impress and leave your taste buds wanting more. So, gather your ingredients and get ready to experience the taste of Paraguay in every bite.🍻
How to Make Marinara de Carne
Note: The full instructions are provided in the recipe card below.
In a large bowl, whisk together the lime juice, zest, garlic, Adobo Seasoning, chopped parsley, and ground black pepper; set aside. Add the plain flour to a large shallow bowl; set it aside.
Using a rolling pin or a meat mallet, pound the beef tenderloins between 2 sheets of parchment paper until they are evenly ½ inch thick. Slice each beef in half crosswise to have two pieces approximately the same size; repeat with the rest.
Place the pounded beef in the marinade, cover it with plastic wrap, and refrigerate it for at least 30 minutes.
Whisk the eggs, salt, and pepper in a large bowl until very foamy, about 3 minutes. Add the milk and gradually whisk in the flour until no lumps remain (the batter should be smooth).
Next, stir in the club soda, ½ half at a time, whisking to work out any lumps. The batter should have the consistency of pancake batter. When ready to cook the beef, preheat the oven to 250 °F (121.11 °C).
Place a sheet pan with a baking rack on it in the oven. Heat 3 inches of oil over medium-high heat using a large high-sided skillet.
Once the oil is shimmering, working in batches, lift the beef from the marinade, allow the excess to drip off, dredge the meat on both sides in the flour, and shake off any excess flour.
Then dip it well in the batter mixture, allowing the excess to drip off. Fry 1 to 2 Marinera de Carne at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the meat to help ensure even browning.
(The internal temperature of the meat should register 165 degrees on an instant-read thermometer).
Be careful; the oil will splatter! Do not overcrowd the skillet; the oil temperature will drop. Adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit.
(I recommend using a Deep Frying Thermometer). Remove with a fork and transfer the Marinera de Carne to a baking sheet lined with paper towels to drain excess oil.
Then, transfer the cooked Marinara to the sheet pan with a baking rack to keep it warm in the oven. Fry the remaining Marinera until it's all cooked. Repeat the procedure with the remaining beef. Serve with "Fideo a la Manteca" Buttered Pasta, Yum!
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Recipe
Easy Marinera de Carne
Equipment
Ingredients
- 1 kg Beef Tenderloins , trimmed
- 1 tablespoon plus ½ teaspoon Goya Adobo All-purpose seasoning or kosher salt
- 2 teaspoon ground black pepper
- ½ cup parsley , finely chopped
- Juice from 4 large juicy limes plus the zest
- 3 fresh garlic cloves , grated or 1 teaspoon granulated garlic
- 1- liter canola oil , as needed (to fry)
For the Batter:
- 500 g all-purpose flour
- 300 ml whole milk
- 300 ml club soda or water or milk
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 large eggs , at room temperature
Additional:
- 250 g (2 cups) All-purpose flour
Instructions
- In a large bowl, whisk together the lime juice, zest, garlic, Adobo Seasoning, chopped parsley, and ground black pepper; set aside. Using a rolling pin or a meat mallet, pound the beef tenderloins between 2 sheets of parchment paper until they are evenly ½ inch thick. Slice each beef in half crosswise, so you have two pieces approximately the same size; repeat with the rest of the beef. Place the pounded beef in the marinade, cover it with plastic wrap, and refrigerate it for at least 30 minutes.
- Meanwhile, whisk the eggs, salt, and pepper until very foamy in a large bowl, about 3 minutes. Add the milk and gradually whisk in the flour until no lumps remain (batter should be smooth). Next, stir in the club soda, ½ half at a time, whisking to work out any lumps. The batter should be the consistency of heavy cream.
- When ready to cook the beef, preheat the oven to 250 °F (121.11 °C). Place a sheet pan with a baking rack on it in the oven. Heat 3 inches of oil over medium-high heat using a large high-sided skillet. Add the plain flour to a large shallow bowl; set it aside. Once the oil is shimmering, working in batches, lift the beef from the marinade, allow the excess to drip off, dredge the meat on both sides in the flour, and shake off any excess flour.
- Next, dip it well in the batter mixture, allowing the excess to drip off. Fry 1 to 2 Marinera de Carne at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the meat to help ensure even browning. (The internal temperature of the meat should register 165 degrees on an instant-read thermometer). Be careful; the oil will splatter!
- Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer).
- Remove with a fork and transfer the Marinera de Carne on a baking sheet lined with paper towels to drain excess oil before serving or transfer the Marinera to the sheet pan in the oven to keep warm. Let the oil temperature return to 350 degrees F before frying the remaining meat. Repeat the procedure with the remaining beef. Serve with "Fideo a la Manteca" Buttered Pasta. Yum!😍😋🍻
Notes
- There's no way to avoid the splattering that comes with frying Marinera, but coating with flour before dipping in the batter and a splatter screen can help. There will be some cleanup, but the meal will be worth it.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
