Bistec a La Criolla ( Colombian Style Skirt Steak in Sauce)
Ready In: 1 hr 40 mins
Serves: 4
Ingredients
Marinated Steak
- 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
Hogao
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off