Ah, the rich aromas of a Colombian kitchen—there’s something truly captivating about it. Picture this: tender, juicy slices of steak mingling with the vibrant hues of onions and tomatoes, all sizzling away in a skillet, creating a symphony of flavors that dance around your senses. This recipe is like finding an old vinyl record in your grandparents’ attic—unexpectedly nostalgic and delightfully satisfying.
Steps
- Begin by seasoning the thinly sliced sirloin tip steak with a teaspoon of kosher salt and garlic powder.
- Heat a large skillet on high until it is very hot. Add 2 teaspoons of olive oil and cook half of the steak, browning each side for less than a minute. Remove the cooked steak and repeat with the remaining portion.
- Lower the heat to medium and add another teaspoon of olive oil to the pan. Cook the sliced onion for about 2 minutes until it softens.
- Add the sliced tomatoes to the pan with the onions. Season with additional salt, black pepper, and cumin, adjusting to taste.
- Pour in 1/4 cup of water, allowing the mixture to simmer briefly to form a sauce. You may add more water if necessary and adjust the seasoning.
- Return the cooked steak and its juices to the pan, stirring to combine with the onion and tomato sauce. Remove from heat once everything is well mixed.
- Optionally, serve the steak over rice or a low-carb vegetable rice, with a fried egg on top if desired.
Ingredients
- 1-1/2 lbs sirloin tip steak, sliced very thin
- Kosher salt, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 4 teaspoons olive oil
- 1 medium onion, sliced thin or chopped
- 1 very large tomato or 2 medium tomatoes, sliced thin or chopped
- Cooked rice, optional for serving
- Fried eggs, optional for serving
Nutritional Values
Calories: 1128 kcal | Carbohydrates: 18 g | Protein: 151.2 g | Fat: 43.2 g | Saturated Fat: 3 g | Sodium: 294 mg | Fiber: 4.2 g
FAQ
- What is Carne en Bistec?
- Carne en Bistec is a Colombian steak dish prepared with onions, tomatoes, and cumin. It features a flavorful sauce made from the onions and tomatoes and is traditionally served over rice.
- Can I make Carne en Bistec low-carb?
- Yes, you can enjoy a low-carb version by serving the dish over cauliflower rice or sautéed vegetables instead of regular rice.
- What type of steak is best for this recipe?
- Sirloin tip side steak or London broil are recommended options. These cuts are lean, so they should be sliced thin or marinated to prevent them from becoming tough.
- Is it necessary to add an egg on top?
- Adding a sunny-side-up egg on top is optional but traditionally included in a variation called Bistec a Caballo. It adds richness and flavor to the dish.
- What is the cooking method for Carne en Bistec?
- The steak is seasoned and quickly seared in a hot frying pan. After cooking the steak, onions and tomatoes are sautéed to create a sauce, which is then combined with the steak before serving.
Tips
- Prepare all your ingredients in advance to streamline the cooking process and ensure everything is ready when needed.
- Cut the steak into very thin slices to ensure quick cooking and a tender texture.
- Consider serving the dish over cauliflower rice or sautéed vegetables for a low-carb alternative.
- Opt for sirloin tip side steak or London broil, as these lean cuts are ideal for thin slicing, reducing the risk of toughness. If possible, choose grass-fed beef for its health benefits, including lower saturated fat and higher omega-3 fatty acids.
Equipment
- Large frying pan (suitable for high heat cooking)
- Thin slicing knife (for slicing the steak very thin)
- Cutting board (if a specialized board is needed for thin slicing)
- Measuring spoons (for precise measurement of spices and oil)
