This is marinated skirt steak that is cooked in sauce. In Colombia this is eaten by many families every week (my husband had it every Wednesday). Serve it with white rice and beans, avocado, and an arepa or corn cake. The recipe makes more hogao than is needed. Just drop the leftovers into your beans!
- 1 1⁄2 lbs skirt steaks, trimmed and cut into 4 equal portions
- 1 1⁄2 tablespoons vegetable oil plus 1 tablespoon vegetable oil (for cooking)
- 2 garlic cloves, minced
- 1⁄2 tablespoon prepared mustard
- 1 tablespoon ground cumin
- salt & freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped
- 3 tablespoons vegetable oil
- 1 cup green onion, chopped (about 5 stalks)
- 2 cups fresh tomatoes, chopped (about 3 plum tomatoes)
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup fresh cilantro, chopped
- 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.