Bistec a la Criolla is a traditional and popular dish in Colombia. This beef with Colombian style creole sauce or hogao is full of flavor and delicious served over white rice with fried ripe plantain and avocado on the side.
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.
Bistec a la Criolla (Colombian -Style Creole Steak)
- 2 pounds skirt steak trimmed and cut into 4 equal portions
- 1 ½ tablespoons vegetable oil
- 2 garlic cloves minced
- ½ tablespoon mustard
- 1 tablespoon ground cumin
- Salt and black pepper
- 2 tablespoons fresh cilantro chopped
- 1/12 cups hogao
- Place the steaks between sheets of wax paper, then pound until each steak is about ½ 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 sauce, cover and cook for 7 minutes more.
This Bistec a la Criolla Colombiano is a simple and quick recipe to make and full of flavor. Serve it with white rice and avocado on the side.