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Creole Beefsteak (Bistec a la Criolla)

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 Main Dishes
Other Meat

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Creole Beefsteak (Bistec a la Criolla)

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.

3 pounds thinly sliced beef (skirt steak, flank steak, or filet)
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
Place the beef in a nonreactive container.

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.
Chef Suggestions
There is a world of difference between ground cumin and cumin seeds. Try to use the whole seeds. Place them in a small, dry sauté pan over medium heat and swirl the pan for 20 to 30 seconds. The aroma is just divine!

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