Bisté en Cazuela a la Criolla

Casseroled Beefsteak, Creole Style

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 6 small steaks such as rump, round or sirloin, each weighing about 8 oz.
  • 2 teaspoons


Season the steaks with the salt, pepper, garlic and lime juice and allow to stand for an hour or two. At the end of that time, lift out of the seasonings, pat dry and reserve any juices.

Heat the lard or oil in a heavy frying pan and sauté the steaks, one by one, on both sides until lightly browned. Transfer to a casserole, preferably earthenware*.