Carne a la Llanera with Yuca, Guacamole, and Arepas

Why You’ll Love This Recipe

• Authentic llanero-style beef: just salt, live coals, and time for deep, beefy flavor.
• Approachable at home: no fire pit needed—your charcoal grill does the job.
• A complete Colombian-style spread with yuca, papas, bright guacamole, and warm arepas.
• Show-stopping presentation: carved, juicy slices with smoky edges and classic sides.

Grocery List

• Produce: 2 lb yuca (cassava), 2 lb small yellow potatoes, 3 ripe Hass avocados, 1 red onion, 1 bunch cilantro, 2–3 limes, 1 serrano chile (optional)
• Dairy: None
• Pantry: 4 lb beef top round or sirloin cap, kosher salt, masarepa (pre-cooked cornmeal), neutral oil

Full Ingredients

For the Carne a la llanera

• 4 lb (1.8 kg) young beef cut such as top round or sirloin cap (picanha), trimmed and cut into 1–1.5 inch-thick slabs
• 35 g kosher salt (about 4 tbsp Diamond Crystal or 2.5 tbsp Morton), divided for even seasoning

For the Yuca and Potatoes

• 2 lb yuca (cassava), peeled, cut into 3-inch batons
• 2 lb small yellow potatoes
• 2 tsp kosher salt (for boiling water), divided
• Lime wedges, for serving

For the Guacamole

• 3 ripe Hass avocados (about 600 g), pitted
• 1/3 cup (50 g) finely minced red onion
• 1/2 cup loosely packed chopped cilantro (leaves and tender stems)
• 3 tbsp fresh lime juice (from 1–2 limes)
• 1/2 tsp kosher salt, plus more to taste
• 1 small serrano chile, seeded and finely minced (optional)

For the Arepas

• 2 cups (260 g) masarepa (pre-cooked cornmeal, e.g., Harina P.A.N.)
• 2 1/4 cups (530 ml) warm water
• 1 tsp kosher salt
• 1 tbsp neutral oil (for the griddle/skillet)

To Serve

• Flaky salt or additional kosher salt, to finish
• Extra cilantro leaves (optional)

Step-by-Step Instructions

Step 1: Build a steady bed of coals

Light a full chimney of charcoal. Pour lit coals onto one side of the grill to create a two-zone fire (hot side with coals, cooler side without). Adjust vents to maintain 275–325°F on the cool side. Place a drip pan under the cool zone if you like. This simulates the traditional slow, radiant heat of a llanero fire.

Step 2: Prepare and salt the beef

Cut the beef into large, flat slabs 1–1.5 inches thick and 6–10 inches long. Pat dry. Season all surfaces evenly with the kosher salt (about 35 g total). Thread each slab onto long metal skewers lengthwise, or leave as large slabs if you’ll lay them flat. Rest at room temperature for 45 minutes so the salt penetrates.

Step 3: Arrange meat near the coals and start the slow roast

Set the skewered beef near, not directly over, the coals—aim for the meat to sit 10–16 inches from the heat so it receives gentle radiant energy. If using skewers, lean them at an angle over the cool side with tips toward the coals. Close the lid with vents above the meat to draw smoke across.

Step 4: Roast low and slow, rotating often

Roast 2–2.5 hours, rotating the skewers or flipping slabs every 20 minutes for even browning. Maintain 275–325°F. Begin checking internal temperature after 90 minutes: 125–130°F for medium-rare, 135–140°F for medium, 145°F for medium-well. The exterior should look mahogany with crispy edges. Transfer to a board and rest 15 minutes.

Step 5: Cook the yuca and potatoes

While the beef roasts, cover yuca with cold water and 1 tsp salt. Bring to a boil, then simmer 20–25 minutes until tender when pierced. Drain; remove any fibrous core and keep warm. In a separate pot, simmer potatoes in salted water (1 tsp) 15–20 minutes until just tender. Drain and keep warm. Add a squeeze of lime before serving.

Step 6: Make the guacamole

In a bowl, coarsely mash avocados. Stir in red onion, cilantro, lime juice, and salt. Add minced serrano if using. Adjust lime and salt to taste. Press plastic wrap onto the surface if holding to prevent browning.

Step 7: Cook the arepas

Combine masarepa, warm water, and salt. Mix until a soft dough forms; rest 5 minutes. Divide into 8 balls and flatten to 1/2-inch-thick discs (about 3.5–4 inches wide). Heat a large skillet or griddle over medium with a thin film of oil. Cook arepas 12–14 minutes total, flipping every 3–4 minutes, until golden with a dry, lightly crisp surface. Keep warm.

Step 8: Carve and serve

Slice the rested beef thinly across the grain on a steep bias. Finish with a pinch of flaky salt if desired. Serve immediately with warm arepas, tender yuca, potatoes, lime wedges, and guacamole. This is meant to be shared, family-style.

Pro Tips

• Salt by weight for consistency: 1.8–2% of the meat’s weight in salt; for 4 lb (1814 g) meat, use 33–36 g.
• Distance, not flames: keep meat at least 10 inches from the coals so it roasts, not scorches.
• Rotate often: every 20 minutes creates that signature even browning and gentle rendering.
• Rest before slicing: 10–15 minutes keeps juices in the meat, not on the board.
• Slice across the grain on a bias for tender, wide slices that showcase the rosy center.

Variations

• Rotisserie adaptation: Skewer the slabs onto a rotisserie and run at 300°F until 130–140°F, about 90–120 minutes.
• Fire pit method: Build coals in a pit and stake skewers around the perimeter at a 45-degree angle, rotating every 15–20 minutes.
• Salmuera spritz (regional twist): Lightly spritz with a 2% salt water solution as you roast. The core tradition remains beef + salt only.

Storage & Make-Ahead

Leftover beef keeps 3–4 days in an airtight container; reheat gently in a 275°F oven until just warm, or slice thin and briefly warm in a skillet. Arepas keep 2 days refrigerated; re-crisp on a griddle or in a 375°F oven for 5–7 minutes, or freeze up to 1 month. Guacamole is best fresh; to hold up to 24 hours, press plastic wrap directly on its surface and chill. Boiled yuca and potatoes can be cooked 1 day ahead and reheated with a splash of hot water or a quick steam.

Nutrition (per serving)

Approximate for 1/8 of recipe: 780 calories; 34 g fat; 67 g carbohydrates; 49 g protein; 980 mg sodium; 8 g fiber. Based on 6 oz cooked beef, 1 arepa, 1/2 cup yuca, 1 small potato, and 2 tbsp guacamole. Values are estimates.