Tuesday, August 2, 2011

Colombia: Bistec a la Criolla con Hogao del Caribe (Creole Beefsteak with Tomato Onion Sauce)

When I made my meal plan this week HubbyGrouch had requested a Colombian dish. We decided on this one because HubbyGrouch had never had it but it sounded yummy. And it turned out great and very tasty. This one is definitely a keeper. LittleGrouch loved it, too. I think he had the same amount of meat like us adults. He just kept asking for more, more, more.

1 pound thinly sliced beef (skirt steak, flank steak, or fillet)
2 tbsp oil
2 tbsp Dijon mustard
2-3 cloves garlic, pressed
2 bay leaves
2 tbsp dried cilantro (or 1-2 tbsp fresh chopped cilantro)
1/2 tsp ground cumin
1/4 tsp pepper

Hogao del Caribe
2 tbsp olive oil
2 cups diced onion
8 small tomatoes, diced (including seeds)
5 big garlic cloves, pressed
1/3 green or red bell pepper, chopped
2 bay leaves
1 tbsp dried cilantro
4 scallions, chopped
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1 tsp salt
1/2 tsp sugar
1/4 tsp pepper

Whisk together oil, mustard, garlic, cilantro, cumin, pepper, and bay leaves. Rub over beef. Refrigerate for 1-2 hours or over night. In a large skillet, heat the oil over medium heat. Add the onions and cook for about 5 minutes. Add remaining ingredients and cook for another 5-7 minutes. If the sauce is too dry, add some water. In another large skillet over medium heat, cook the meat 3-4 minutes per side for medium done. Season with salt while cooking. Serve with the sauce, rice and a side salad.

(recipe adapted from: "Secrets of Colombian Cooking" by Patricia McCausland-Gallo)


  1. Ooh - I can see how this would be good and everyone would enjoy it! Nice recipe.

  2. This sounds really delicious! The hubby made a great choice =)