Ease of Preparation: Easy
Preparation Time: 10 min
plus refrigeration
Cook Time: 10 min
Servings: 8
Recipe By: Patricia McCausland-Gallo
From: Secrets of Colombian Cooking
Used with permission of Hippocrene Books
Other Meat
Other Meat
Creole Beefsteak (Bistec a la Criolla)
Bistec a la Criolla are steaks served with a delicious sautéed onion and tomato sauce. You can prepare them with any piece of meat, but we prepare them with bistec relajado -- a piece of meat cut thick and then butterflied to a thickness of a quarter of an inch. This makes them very quick to cook and larger to the eye than they really are, normally no more than six ounces in weight.
Ingredients
3 pounds thinly sliced beef (skirt steak, flank steak, or filet)
2 tablespoons oil
2 tablespoons prepared mustard
2 cloves garlic, minced
2 whole bay leaves
1 tablespoon minced cilantro
1/2 teaspoon cumin seeds, toasted (see note below)
1/4 teaspoon pepper
1 1/2 teaspoons salt
1 1/2 cups Hoago del Caribe
2 tablespoons oil
2 tablespoons prepared mustard
2 cloves garlic, minced
2 whole bay leaves
1 tablespoon minced cilantro
1/2 teaspoon cumin seeds, toasted (see note below)
1/4 teaspoon pepper
1 1/2 teaspoons salt
1 1/2 cups Hoago del Caribe
Directions
Place the beef in a nonreactive container.
Combine the oil, mustard, garlic, bay leaves, cilantro, cumin, and pepper. Rub over the beef slices. Cover and refrigerate overnight, or at least 1 to 2 hours.
In a large sauté pan over medium heat, cook the beef slices for 2 minutes on each side for medium rare, 3 to 4 minutes for medium, and 5 minutes for well-done. Add the salt while cooking.
Serve with hogao sauce over it.
Combine the oil, mustard, garlic, bay leaves, cilantro, cumin, and pepper. Rub over the beef slices. Cover and refrigerate overnight, or at least 1 to 2 hours.
In a large sauté pan over medium heat, cook the beef slices for 2 minutes on each side for medium rare, 3 to 4 minutes for medium, and 5 minutes for well-done. Add the salt while cooking.
Serve with hogao sauce over it.
Chef Suggestions
There is a world of difference between ground cumin and cumin seeds. Try to use the whole seeds. Place them in a small, dry sauté pan over medium heat and swirl the pan for 20 to 30 seconds. The aroma is just divine!
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