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 Bistec a la Criolla?
It's a beef dish cook with Colombian style creole sauce or hogao is 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 many Colombians and I grew up eating at least once a week. Bistec a la Criolla is one of my favorites because I love rich creole sauces over white rice.
Ingredients You'll Need
This dish has a list of simple ingredients. You will find the complete printable recipe card below.
Steak: I like to use skirt steak, but sirloin tips or filet will work too.
Oil: I recommend using a neutral oil like vegetable or canola.
Vegetables: Garlic cloves to marinade the meat, onions and tomatoes.
Spices and Condiments: Yellow mustard, cumin, salt and black pepper. I use mustard to marinade the steak, but you can omit it.
Herbs: Fresh cilantro or parsley.
How to Make Bistec a la Criolla
- 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, 3 garlic cloves, 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. Add the sliced onions and cook for about 3 minutes. Add the steaks into the skillet and cook for 3 minutes per side. Add the tomatoes, cover and cook for 7 minutes more.
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 for the whole family to enjoy. However, on my twenties I would often eat lunch at my mamita's house during the week, as well. One of my favorite meals she made was this simple bistec a la criolla served over white rice. It's comfort on a plate!
This Bistec a la Criolla recipe is simple and quick to make, you'll 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 to Make this Dish
*I highly recommend to marinade the steak at least one hour, but I prefer to leave it in the fridge over night.
*You can store this dish in the fridge in a sealed container up to 3 days.
Bistec a la Criolla Recipe (Colombian -Style Creole Steak)
Ingredients
- 2 pounds sirloin or skirt steak trimmed and cut into 4 equal portions
- 3 garlic cloves minced
- ½ tablespoon yellow mustard
- 1 tablespoon ground cumin
- Salt and black pepper to your taste
- 2 tablespoons fresh cilantro or parsley chopped
- 2 tablespoons vegetable oil
- 1 cup onion sliced
- 2 tomatoes diced
Instructions
- 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, 3 garlic cloves, 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. Add the sliced onions and cook for about 3 minutes. Add the steaks into the skillet and cook for 3 minutes per side. Add the tomatoes, cover and cook for 7 minutes more.
Liz
i seen onions in the picture but not in the recipes with the meat. How much did you use?
Henry
Thank you for the great recipes. Have a wonderful holiday.
Chris
This is great. I love how quick skirt steak cooks.
grace
this is a fantastic way to bring out the best in skirt steak!!
Evelyne@cheapethniceatz
Amazing looking steak, love anything creole.
Anna
I just returned from a New Years holiday in Cartagena, and I consumed some of the best "tipica" meals I've had in a while. Longing to recreate the flavors from my trip I made this last night and it transported me right back! Rico rico rico! Keep the recipes coming. Feliz ano!
Jonathan
Sorry, I mis-spelled Colombian.
Jonathan
There used to be a small Columbian restaurant in Cleveland, Tennessee. My wife had this dish there a couple of times and it was good. Even better, in my opinion, was the beef tongue in Creole sauce that they also served. A couple of times, we made the roughly 45 minute drive from home to that restaurant just so I could have the beef tongue. I am not Columbian but that quickly became one of my favorite dishes and the man and wife who owned the restaurant were very nice, friendly and welcoming. Unfortunately, the restaurant closed. In fact, the reason I came across this recipe is that I was searching for a recipe for Columbian Creole sauce so I can maybe attempt to make the beef tongue dish at home.
Caroll Buitrago-Long
Hola Erica,
Me imagino que aun estas con barriguita o si ya tuviste el bebe, Felicidades.
I was just thinking about you while cooking this, because I had to make a variation.
My husband and I are trying not to eat too much red meat, so I used deer meat that was frozen since last hunting season.
I am Colombian and this is MY FAVORITE dish ever, with patacones, of course. ANyways, I did it with the deer meat and still was delicious and even juicier. So whenever you feel like trying it with lean meat this is a good option,
Muchas gracias y a comer se dijo!
Lachlan
This was amazing. I live in Australia, and I wanted to try something different. I came across this recipe and tried it, and the family loved
Lachlan
This was amazing. I live in Australia, and I wanted to try something different. I came across this recipe and tried it, and the family loved it. Thanks for posting.
Maria Elena
I was always so afraid of introducing the kids to Colombian food, since they are so used to what their Italian grad-ma cooks for them. But they loved it. Can't wait to try more recipes. I was born and raised in Colombia but my mother never allowed me in the kitchen, so my Colombian food cooking skills have been always very poor. Then I married an Italian and all I learned to cook was Italian food. Now I cannot wait to try your recipes...Thanks for posting all this awesome recipes.
Erica
Maria Elena- Thank you!
Jim S
Do you put the steaks in the oil while their still in the bag or not?
Maria Elena
How many cups of hogao? 1 1/2 or a 1/2?
Erica
Maria Elena- 1 1/2 cups.
la mas linda
This one looks amazing!!! Im on my way to the super market now!!! 🙂
Erica
Thank you!
Oysterculture
Yum - looks amazing! Perfect for superbowl Sunday