Grandma's Peruvian Steak - courtesy of Aunt Sella

Cut Tenderloin (if that is what you are using) into individual steaks

If using Flank Steak, Ribeye or some other cut of steak, leave as is

Place meat into a pan to marinate in worchestershire sauce

Take a knife and smash the garlic cloves to help as you remove the skin

Place the garlic cloves in the pan with the steaks and pour worchestershire sauce over the steaks. You want to make sure the bottoms of the steaks as well as the tops get some sauce on them so they can marinate. Let this sit for a while (time depends on your schedule - you can work on your side dishes or the rice during this time)

Make rice as you normally would. Optional: take some garlic cloves, smash them with the blade of a knife to help remove the skin, then add them to the rice cooker after the water is gone from the top of the rice (but before it is done cooking) to make yummy garlic rice.

When you are ready, take some olive oil in a frying pan and place over medium heat. When the oil is warm, place the cloves of garlic (from the marinating steak mixture) in the pan. Add the steaks and cook to desired doneness. When done, remove the steaks from the heat. Keep adding steaks until all the steaks are done (Tip: if you have a lot to cook, the ones you take out first will continue to cook for a while, so don’t cook them as exactly to what you want, as they will be more done than you want - so if you want them medium rare, take them out rare, and they will be medium rare when you get done cooking all the others).

When all the steaks are done and removed from the pan, add the marinade to the pan and heat through.

Serve the steaks with rice and the sauce from the pan. Season the rice and steaks with the sauce or with Maggi.

If you use a flank steak, cut the steak diagonally to make larger slices (this is a reasonable cut to use if tenderloin is too expensive).