The Grand Tour Story
The Grand Tour leaves Peru behind and climbs into Colombia, where the Andes split the country into deep green
valleys, colourful towns and bustling cities that somehow smell permanently of fresh coffee, grilled meat and
warm corn cakes. Street vendors crowd every corner, music drifts through the plazas, and almost everybody
seems to be carrying an arepa in one hand.
We arrive in Medellín just as the evening food stalls are firing up. Thick corn cakes are sizzling on flat grills while
thin slices of seasoned beef disappear inside them with melted cheese almost faster than they can be cooked.
Our guide, Alejandro, grins as he flips another arepa.
"An arepa isn't bread."
"It's home."
After the first one, we completely understood.
You’ll Need
For the Beef
500g sirloin or rump steak, sliced into thin strips
2 tbsp olive oil
3 cloves garlic, finely grated
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp sea salt
½ tsp cracked black pepper
Juice of ½ lime
For the Arepas
4 ready-made arepas (or thick corn flatbreads)
150g grated mozzarella
50g mature cheddar
Quick Salsa
1 tomato, finely diced
½ small red onion, finely diced
1 tbsp chopped fresh coriander
Juice of ½ lime
Optional but dangerous
Sliced avocado
Pickled jalapeños
Chipotle mayo
Cold Colombian lager
Method
Preheat your air fryer to 200°C.
In a bowl, combine the olive oil, garlic, smoked paprika, cumin, oregano, sea salt, black pepper and lime juice.
Add the sliced beef and coat thoroughly. Leave to marinate for 20 minutes if possible.
Place the beef into the air fryer basket in a single layer.
Air fry for 7–9 minutes, shaking halfway through, until browned with lightly caramelised edges.
Meanwhile, mix together the tomato, red onion, coriander and lime juice to make the salsa.
Slice each arepa almost all the way through to form a pocket.
Fill each one with mozzarella, cheddar and the hot beef.
Return the filled arepas to the air fryer for 3–4 minutes at 190°C until the cheese is fully melted and the outside
becomes lightly crisp.
Finish with the fresh salsa and sliced avocado or jalapeños if using.
Serve immediately while the cheese is still beautifully molten.