Easy Marinera de Carne
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 nice depth of flavor.
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Tools
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
How to Store & Re-Heat
To store: Paraguayan Marinera de Carne, allow it to cool completely, and then refrigerate it in an airtight container or wrap it tightly with plastic wrap. It can be stored in the refrigerator for 3-4 days.
To reheat: One method is to heat it in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can reheat it on the stovetop by placing it in a skillet with a small amount of oil or butter, cooking for a few minutes on each side until heated. Another option is to use an air fryer, preheating it to 350°F (175°C) and heating the Marinera de Carne for about 5-7 minutes until warm and crispy. Once reheated, serve it immediately to enjoy its crispy texture.
Make-Ahead
For a make-ahead option with Marinera de Carne, marinate the beef as instructed and refrigerate it in an airtight container for up to 24 hours. When ready to cook, prepare the batter, fry the meat, and serve immediately or keep warm in the oven. This allows for convenient pre-preparation without compromising on flavor.
How to Freeze
To freeze Marinera de Carne, let the cooked meat cool completely, then transfer it to airtight, freezer-safe containers or bags. Label them with the date and freeze them for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or on the stovetop until warm. Freezing allows for convenient storage and future enjoyment of the dish.
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 Facts
Easy Marinera de Carne
Amount per Serving
Calories
1188
% Daily Value*
Fat
100
g
154
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
23
g
Monounsaturated Fat
58
g
Cholesterol
102
mg
34
%
Sodium
850
mg
37
%
Potassium
398
mg
11
%
Carbohydrates
50
g
17
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
24
g
48
%
Vitamin A
315
IU
6
%
Vitamin C
4
mg
5
%
Calcium
62
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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