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Ease of Preparation: Easy
Preparation Time: 10 min
plus refrigeration
Cook Time: 10 min
Servings: 8
Recipe By: Patricia McCausland-Gallo
From: Secrets of Colombian Cooking
Used with permission of Hippocrene Books
Other Meat
Bistec a la Criolla are steaks served with a delicious sautéed onion and tomato sauce. You can prepare them with any piece of meat, but we prepare them with bistec relajado -- a piece of meat cut thick and then butterflied to a thickness of a quarter of an inch. This makes them very quick to cook and larger to the eye than they really are, normally no more than six ounces in weight.
2 tablespoons oil
2 tablespoons prepared mustard
2 cloves garlic, minced
2 whole bay leaves
1 tablespoon minced cilantro
1/2 teaspoon cumin seeds, toasted (see note below)
1/4 teaspoon pepper
1 1/2 teaspoons salt
1 1/2 cups Hoago del Caribe
Combine the oil, mustard, garlic, bay leaves, cilantro, cumin, and pepper. Rub over the beef slices. Cover and refrigerate overnight, or at least 1 to 2 hours.
In a large sauté pan over medium heat, cook the beef slices for 2 minutes on each side for medium rare, 3 to 4 minutes for medium, and 5 minutes for well-done. Add the salt while cooking.
Serve with hogao sauce over it.
