Bistec a la Criolla is a traditional and popular dish in Colombia. This beef recipe is very easy to make and full of flavor.
What is Criolla steak?
It’s a beef dish cooked with Colombian-style creole sauce or hogao, full of flavor and wonderful served over white rice with fried ripe plantain and avocado on the side.
This is one of those recipes that I and many Colombians grew up eating at least once a week. Creole steak it’s one of my favorites because I love rich Creole sauces on white rice.
Ingredients you will need
This dish has a simple ingredient list. Below you will find the complete printable recipe card.
Steak: I like to use skirt steak, but sirloin tips or tenderloin will also work.
Oil: I recommend using a neutral oil such as vegetable or canola oil.
Vegetables: Garlic cloves for marinating meat, onions and tomatoes.
Spices and Seasonings: Yellow mustard, cumin, salt and black pepper. I use mustard to marinate the steak, but you can omit it.
Herbs: Fresh coriander or parsley.
How to prepare Bistec a la Criolla
- Place steaks between sheets of wax paper, then pound until each steak is about ½ inch thick.
- Place the pounded steaks in a zip-top plastic bag. Add the mustard, cumin, 3 cloves of garlic, coriander, salt and pepper.
- Refrigerate for 1 hour or overnight. Make sure the steaks are evenly coated.
- In a large skillet, heat the oil over medium heat. Add the sliced onions and cook for about 3 minutes. Add the steaks to the pan and cook for 3 minutes per side. Add the tomatoes, cover and cook for another 7 minutes.
I’ve talked a lot about Sunday dinners at my grandmother’s house on this blog, it was always a table with arroz con pollo, sancocho, mondongo, albóndigon and many traditional Colombian dishes to enjoy with the whole family. However, in my twenties, I often had lunch at my mamita’s house even during the week. One of my favorite dishes that she made was this simple bistec a la criolla served over white rice. It’s convenience on a plate!
This Criolla steak the recipe is simple and quick to prepare, you will have dinner on the table in 30 minutes. It’s perfect for a weeknight meal or lunch. This is my son’s most requested Colombian meal. I make this dish at least twice a month.
Tips for preparing this dish
*I highly recommend marinating the steak for at least an hour, but I prefer to leave it in the fridge overnight.
*You can store this dish in the refrigerator in a sealed container for up to 3 days.
Bistec a la Criolla (Colombian Creole steak) recipe
ingredients
- 2 lb sirloin or skirt steak peeled and cut into 4 equal parts
- 3 garlic cloves chopped
- ½ table spoon mustard
- 1 table spoon cumin powder
- Salt and black pepper to your taste
- 2 spoons fresh coriander or parsley chopped
- 2 spoons vegetable oil
- 1 cup onion sliced
- 2 tomatoes cut into cubes
Instructions
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Place steaks between sheets of wax paper, then pound until each steak is about ½ inch thick.
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Place the pounded steaks in a zip-top plastic bag. Add the mustard, cumin, 3 cloves of garlic, coriander, salt and pepper.
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Refrigerate for 1 hour or overnight. Make sure the steaks are evenly coated.
-
In a large skillet, heat the oil over medium heat. Add the sliced onions and cook for about 3 minutes. Add the steaks to the pan and cook for 3 minutes per side. Add the tomatoes, cover and cook for another 7 minutes.
Notes
https://www.mycolombianrecipes.com/colombian-tomato-and-onion-sauce-hogao/
Nutrition
Calories: 402kcalCarbohydrates: 1GProtein: 49GFat: 22GSaturated fats: 7GPolyunsaturated fats: 4GMonounsaturated fat: 9GTrans fats: 1GCholesterol: 143mgSodium: 173mgPotassium: 706mgFiber: 0.3GSugar: 0.2GVitamin A: 78UIC vitamin: 1mgSoccer: 32mgIron: 5mg
