Bistec A La Criolla Colombian Style Creole Steak Recipes

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

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.

BISTEC A LA CRIOLLA (COLOMBIAN -STYLE CREOLE STEAK)

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.