Creole steak, or bistec a la criolla, is a staple in Colombia, accompanied by a rich, bold sauce called “hogao.” Hogao is a tomato-and-onion-based sauce (heavy on the onion), seasoned with ground cumin and chopped cilantro or parsley. The dish is often served with white rice and slices of avocado.
In Colombia, the beef is typically a pan-fried skirt steak, with the sauce made in the same skillet. This recipe calls for rib-eye steaks “grilled” on a cast-iron griddle on the stovetop. Other options are grilling over charcoal or broiling. No matter how it’s cooked, the beef needs time to marinate in a thick, flavorful mixture of mustard, chopped garlic, and ground cumin.
Colombian Creole Steak (Bistec a la criolla) over White Rice
Serves 4
Ingredients
- 1 tbsp spicy mustard, such as Dijon
- 3 large garlic clove, finely chopped, divided
- 2 tsp ground cumin, divided
- 2 8-oz rib-eye steaks, about 3/4-in thick
- 1 tbsp olive oil, plus more for oiling the griddle
- 1/2 small onion, chopped
- 3/4 cup chopped scallions, white and green parts
- 2 cups chopped tomatoes
- sea salt
- freshly ground black pepper
- 2 tbsp chopped cilantro
- 2 cups cooked white rice
- 1 firm avocado, peeled, pitted, and thinly sliced lengthwise (optional)
- 1/2 lime (optional)
Preparation
- Whisk the mustard, 1 chopped garlic clove, and 1 teaspoon of cumin in a small bowl. Rub the marinade on both sides of the steaks and place in the refrigerator for 1 hour. (Or cover with plastic wrap and refrigerate overnight.)
- Heat 1 tablespoon of olive oil in a medium skillet and add the onion, scallions, and remaining 2 chopped garlic cloves. Sauté 3 minutes until softened.
- Add the tomatoes and remaining 1 teaspoon of cumin and season with salt and pepper. Cook until the tomatoes have broken down and the sauce is slightly thickened, 10 minutes. Stir in the cilantro.
- Meanwhile, heat a cast-iron griddle over medium-high heat over 2 burners on the stovetop. Brush with olive oil.
- Season the steaks with salt and pepper and cook about 4 minutes per side, depending on thickness, for medium-rare.
- Remove to a cutting board and let rest 5 minutes. Cut the steaks into thin slices.
- To serve, divide the rice among 4 plates. Divide the steak slices on top of the rice and spoon the tomato-onion sauce down the middle of the steak. Serve with avocado slices drizzled with lime juice on the side, if desired.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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