Bistec A La Criolla Colombian Style Skirt Steak In Sauce Recipes

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BISTEC A LA CRIOLLA (COLOMBIAN -STYLE CREOLE STEAK)



Bistec a la Criolla (Colombian -Style Creole Steak) image

This is one of those recipes that many Colombians and I grew up eating at least once a week. Bistec a la Criolla is one of my favorites because I love creole sauces over white rice. This Bistec a la Criolla Colombiano is a simple and quick recipe to make and full of flavor. Serve

Provided by Erica Dinho

Number Of Ingredients 8

2 pounds skirt steak (trimmed and cut into 4 equal portions)
1 1/2 tablespoons vegetable oil
2 garlic cloves (minced)
1/2 tablespoon mustard
1 tablespoon ground cumin
Salt and black pepper
2 tablespoons fresh cilantro (chopped)
1/12 cups hogao

Steps:

  • Place the steaks between sheets of wax paper, then pound until each steak is about 1/2 inch thick.
  • Place the pounded steaks in a zip lock plastic bag. Add the mustard, cumin, garlic, cilantro, salt and pepper.
  • Refrigerate for 1 hour or overnight. Be sure the steaks are evenly covered.
  • In a large skillet, heat the oil over medium heat. Place the steaks into the skillet and cook for 3 minutes per side. Add the hogao, cover and cook for 7 minutes more.

BISTEC A LA CRIOLLA ( COLOMBIAN STYLE SKIRT STEAK IN SAUCE)



Bistec a La Criolla ( Colombian Style Skirt Steak in Sauce) image

This is marinated skirt steak that is cooked in sauce. In Colombia this is eaten by many families every week (my husband had it every Wednesday). Serve it with white rice and beans, avocado, and an arepa or corn cake. The recipe makes more hogao than is needed. Just drop the leftovers into your beans!

Provided by threeovens

Categories     Steak

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs skirt steaks, trimmed and cut into 4 equal portions
1 1/2 tablespoons vegetable oil plus 1 tablespoon vegetable oil (for cooking)
2 garlic cloves, minced
1/2 tablespoon prepared mustard
1 tablespoon ground cumin
salt & freshly ground black pepper
2 tablespoons fresh cilantro, chopped
3 tablespoons vegetable oil
1 cup green onion, chopped (about 5 stalks)
2 cups fresh tomatoes, chopped (about 3 plum tomatoes)
1 garlic clove, minced
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup fresh cilantro, chopped

Steps:

  • Place steaks between wax paper and pound with a mallet to 1/4 inch thickness; set aside.
  • In a large resealable plastic bag, combine oil, mustard, cumin, garlic, cilantro, and salt and pepper; add steaks, seal (squeezing out as much air as possible), and work marinade over all sides of the meat.
  • Refrigerate to marinate at least one hour, up to overnight.
  • Meanwhile, prepare the hogao; heat oil in a skillet over medium low heat, add tomatoes, green onions, garlic, ground cumin and cook until tomatoes soften, about 15 or 20 minutes.
  • Reduce heat to low and add in salt and pepper to taste and cilantro, cook until tomatoes break down, about 10 minutes more; remove from heat.
  • Heat a large skillet, over medium heat; add 1 tablespoon vegetable oil.
  • Place steaks into skillet and cook 3 minutes per side.
  • Add 1 1/2 cups hogao, cover and cook for 7 minutes more; serve.

Nutrition Facts : Calories 520.8, Fat 33.1, SaturatedFat 8.2, Cholesterol 100.3, Sodium 310.3, Carbohydrate 7.3, Fiber 2.1, Sugar 3.1, Protein 47.4

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