The traditional Bistec a Caballo is often part of a feast enjoyed with family and friends. Whenever we are in the area we eat there. Pour the mojo marinade on top then season with salt and pepper to taste. Rub the marinade on the steaks and let marinate for a bout 3 hours or overnight in the refrigerator. Steak is always a homerun favorite and arguably the easiest, quickest protein to cook! Transfer steaks to a plate to rest for 5 minutes. However, on my twenties I would often eat lunch at my mamita's house during the week, as well. Longing to recreate the flavors from my trip I made this last night and it transported me right back! Serve alongside the steaks if desired. Bistec a la Criolla is a traditional and popular dish in Colombia. Petite sirloin or flat iron will work too they just arent as tender as the aforementioned. Send me new recipes and content via email! If you notice the steak starts to become thinner at one point, then that is a good place to divide the steak. Here is a list of steak doneness by temperature to refer too: Rare: 125 130 (not recommended for food safety). Place in a large mixing bowl to the side, ready to combine with the marinating ingredients. Add hot pepper sauce and garlic, if desired. Marinate: Place your steak into a dish or large gallon-size bag and pour in the marinade. Copyright 20092023My Colombian Recipes . People in each country in South and Central America have a favorite way of eating their carne asada. Press firmly down with a spatula to ensure full contact. There used to be a small Columbian restaurant in Cleveland, Tennessee. From the get go, Dans attention to finer details in cooking were recognised and he quickly earned his place working in some of Brisbanes finest established restaurants. This is one of those recipes that many Colombians and I grew up eating at least once a week. I am a Cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook. Seal and refrigerate for a few hours or overnight. At approximately 5-10 minute intervals, turn the meat and splash over with the beer mix, using a spoon. each and about 1 inch thick. Skirt steak boasts big, beefy flavor and soaks up marinades extremely well due to its looser structure. Boiled the marinade and will try to use again with the rest of the steaks. Steaks were amaziing! Have a wonderful holiday. Hola and welcome to My Colombian Recipes. Are you for real? Required fields are marked *. Set aside. Think of skirt steak as a loosely woven version of flank steak but with more flavor! Looks so yummmmyy.. The ONLY way to cook your steak to perfection is witha meat thermometer. Ingredients Makes 6 servings 2 1 1/3-pound flank steaks 1 tablespoon dried oregano 2 teaspoons ground cumin Coarse kosher salt 1/4 cup extra-virgin olive oil 11/4 cups thinly sliced green onions. After you trim the fat from the skirt steak, cut it into portions for easier marinating and grilling. Keep the recipes coming. Erica your carne asada looks delicious and something I can enjoy as diet food. Using outside skirt steak (more on that below)2. Cover the dish with plastic wrap and marinate the steaks for 20 minutes or up to 2 hours in the fridge. Put into the skillet and cook for around 4 minutes on each side until nicely seared. Right before serving, add the shredded lettuce, sliced tomatoes, scallion, and cilantro to a bowl. Bistec a la Criolla is one of my favorites because I love rich creole sauces over white rice. Leave the remaining marinating mixture in the bowl. Add sea salt and freshly ground pepper to the mix. If you have purchased inner skirt steak instead of outer skirt steak, then youll need to tenderize the steak with a meat mallet. Skirt steak is a lean cut of beef so it is best not to cook above medium-rare or else it will be dry, tough and chewy. Note, youre not looking to flatten the steak, just to break up some of the tissues. Place steak in a gallon size resealable bag, place steak in gallon size resealable bag. I came across this recipe and tried it, and the family loved it. 37 Comments. Place steaks in 13x9x2-inch glass baking dish. This helps the steak cook more evenly, otherwise you are left with an overcooked exterior and cold interior, especially because the steak should only be cooked to medium rare. Season with sea salt and freshly ground pepper. This is my sons most requested Colombian meal. And the best part, all you need is 10 minutes to whisk the ingredients together! He and the kids get Bandeja Paisas while I chow down on this meal. Spices and Condiments: Yellow mustard, cumin, salt and black pepper. This recipe was so simple and so flavorful! This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook. Combine the parsley and garlic in a food processor and process until finely chopped. Calories 402 kcal Ingredients 2 pounds skirt steak trimmed and cut into 4 equal portions 3 garlic cloves minced 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 cups hogao Instructions Leave a Review, I Always Love Hearing From You! . I am Colombian and this is MY FAVORITE dish ever, with patacones, of course. In a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended. And thanks for linking to hogao because I would have had to google it. Add kosher salt and pepper, to taste. https://www.mycolombianrecipes.com/colombian-tomato-and-onion-sauce-hogao/. To tenderize, place the steak sections in between two pieces of plastic wrap and pound it evenly with a meat mallet or side of a can until it is about inch thick. Remove the steak from the marinade and pat dry with paper towels. Carne asada, or grilled meat, is a popular staple in Latin American cuisine. Enjoy! Learn more about Mailchimp's privacy practices here. I get mine from Sustainable Sourcing . Keep in mind color isnt always the best way to judge doneness as some steaks are just naturally lighter than others to begin with, and you dont want to cut into a steak during cooking or youll lose some of the juices. But I will be making this recipe. Instead, the steak should be transferred to the counter 30-60 minutes before grilling or pan searing to help bring it to room temperature. This means that if you click on one of the product links above and complete a purchase, Ill receive a small commission at no extra cost to you. Cook 2 minutes, until soft then add the tomatoes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Roughly chop the fresh garlic into small (3mm) parts and place into the bowl with your spring onion and tenderloin. Heat the grill to medium-high. It seemed that everything revolved around food and mealtimes. This sounds fantastic! Trim the roots off the spring onion. I have never used skirt steak and have been wanting to. Add steaks and grill 5-7 minutes per side, depending on the thickness of the steak and the desired doneness. With origins from South America, Dan Hernandez earned his formal qualifications in cookery right herein Brisbane. In a small bowl, whisk together the sugar, vinegar, lime juice, cumin,chili powder, salt, and garlic. One of my favorite meals she made was this simple bistec a la criolla served over white rice. Ideally, using a sous vide, begin heating the oil to 65oC. If your outside skirt steak comes with the fatty membrane intact, youll need to remove it before marinating and cooking.INSIDE SKIRT STEAKWhen you find skirt steak at the grocery store, it is typically the inside cut, because all of the outside cuts have been snatched up by commercial kitchens! Rico rico rico! A simple dish that is easy to prepare and full of flavor. Outside skirt steak is thicker, so sear for 4-6 minutes per side, however, the thinner, tapered end will cook closer to 2 minutes per side. Add the steak, press out excess air and seal. Privacy and Terms. Read my. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. So simple and delicious! Hi, Im Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. Thanks! (Note 3) Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes. I cooked this today and was amazing, thanks Erica. (Nutrition information is calculated using an ingredient database and should be considered an estimate. 1 1/2 lbs flank or skirt steak Marinade ingredients: 1/3 cup olive oil 1/3 cup orange juice 3 limes, juiced 2 lemons, juiced 1/2 cup fresh cilantro, chopped 4 garlic cloves, minced 1 tsp cumin powder 1/2 tsp chili powder salt and pepper, to taste Instructions We use Mailchimp as our marketing platform. Beef lovers, you'll love this quick Colombian Carne en Bistec steak dish cooked with onions, tomatoes and cumin. Marinate for 30 minutes at room temperature or up to 12 hours in the refrigerator. Homemade arepas were made for almost every meal and a jar of alios sauce was always in the fridge or freezer waiting to be used as a marinade or as a base for soups and beans. Let rest off heat 5 minutes before slicing and serving. Your cooking time will depend on the size of the steak pieces and your doneness preference but it should be about 3 to 4 minutes per side. The onions and tomatoes create a flavorful sauce which is wonderful served over rice. Let the steak rest for 5 minutes, then slice very thinly against the grain. Grill, turning with tongs, until cooked to taste, about 10 minutes per side for medium-rare. Marian Blazes is a freelance writer and recipe developer with a passion for South American food. Thank you for sharing. Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. I was just thinking about you while cooking this, because I had to make a variation. You would often find him, on hot summer nights, on the grill, making churrasco for us until they were just right (not too charred but not too rare either). For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52C/125F, chart below for other doneness temps). 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