Creole beef

Name: Creole beef (Bistec a la criolla)
Cuisine: Colombian
Ingredients: 675 g/1½ lb beef skirt (flank) steak, thinly sliced across the grain; 15 ml/1 tbsp finely chopped coriander (cilantro); 15 ml/1 tbsp finely chopped coriander (cilantro); 1 garlic clove, finely chopped; 1.5 ml/¼ tsp cumin; 15 ml/1 tbsp olive oil; 30 ml/2 tbsp oil; 1 onion, sliced; 2 tomatoes, peeled and sliced; 2 garlic cloves, finely chopped; 2 ají dulce chillies finely chopped, or 30 ml/2 tbsp chopped red (bell) pepper; 2 ají dulce chillies finely chopped, or 30 ml/2 tbsp chopped red (bell) pepper; 2 bay leaves; 10 ml/2 tsp Worcestershire sauce; 5 ml/1 tsp salt; 2.5 ml/½ tsp ground black pepper

Bistec a la criolla

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

Restaurants grill steaks this way over hot coals, but you can use a griddle at home. The chefs relax the beef by slicing it thinly or butterflying it, but I prefer to use thinly sliced skirt steak that has been well aged for this dish. You can prepare it quickly this way and it’s a very flavourful cut of meat.

Ingredients

675 g/1½ lb beef skirt (flank) steak, thinly sliced across the grain
15 ml/

Americas
Colombia
Venezuela
Main course
Gluten-free
South America

Method

First prepare the Creole sauce. Heat the oil in a large frying pan, then add the sliced onion and tomatoes, together with the chopped garlic and chillies. Stir-fry for 2-3 minutes over a medium to high heat.
Add the bay leaves and Worcestershire s