Colombian Carne Bistec Colombian Steak With Onions And Tomatoes Recipes

BISTEC ENCEBOLLADO (COLOMBIAN-STEAK WITH ONION SAUCE)

Steps:

• Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick.
• Place the pounded steaks in a zip lock plastic bag. Add the mustard, cumin, garlic, olive oil, salt and pepper. Refrigerate for 3 hours or overnight. Be sure the steaks are evenly covered.
• In a large skillet, heat the butter over medium heat. Add the onions and cook for about 10 minutes. Add the tomato, worcestershire sauce, wine, salt and pepper. Continue cooking for about 10 minutes more, stirring occasionally.
• In a large skillet, heat the butter over medium heat. Add the onions and cook for about 10 minutes. Add the tomato, worcestershire sauce, wine, salt and pepper. Continue cooking for about 10 minutes more, stirring occasionally.
• In a large skillet, heat the oil over medium heat. Place the steaks into the skillet and cook for 5 minutes per side. Add the onion sauce, mix and serve.

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.