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side view of Bistec de carne Colombian steak with onions and tomatoes with fried egg and fluffy white rice
Olga

30-Minute Bistec de Carne - Colombian Steak with Sauteed Onions and Tomatoes

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Delicious Colombian bistec de carne seasoned with cumin, salt, and pepper. Serve this carne de bistec with fluffy rice, and a fried egg for the perfect Colombian dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Colombian, Colombian-American
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs Thin-sliced Colombian steak sirloin tip steak, or flank steak – cut against the grain.
  • 1 Large Onions diced or sliced
  • 3 Small Tomatoes diced or sliced – I love Campari or vine-ripened tomatoes for this recipe because they’re slightly sweeter and caramelize beautifully.
  • 1 tsp Cumin Powder
  • ⅛ tsp Salt
  • Pepper optional, to taste
  • 1 clove Minced Garlic optional
  • ¼ bunch Fresh Cilantro for garnish
  • 2 tbsp Avocado Oil or olive oil.

Equipment

  • 1 Enameled Cast Iron Skillet
  • 2 Medium-Sized Bowls for prep
  • 1 Tongs
  • 1 Chef Knife
  • 1 Wooden Cutting Board

Method
 

Prep
  1. Slice the steak against the grain
  2. Preheat the skillet, medium to high, you want a hot skillet
  3. Slice the onions, and chop the tomatoes, and set aside
  4. Add oil to the preheated skillet
  5. Add the steak and sear for 2 minutes on each side, then set aside.
  6. Reduce the heat, add the remaining avocado oil, and add the onions until tender
  7. Add the tomatoes, cumin powder, salt, and pepper, and caramelize the onions and tomatoes
  8. Add water to the skillet and continue to cook for 2-3 minutes, then add the steak back and continue cooking in until the liquid thickens, roughly 4- minutes.
  9. In a pot, reheat the rice
  10. While the rice reheats, preheat a skillet, add the oil, and drop an egg, and fry and egg.
  11. Serve the rice, steak, and top with the fried egg.
  12. Garnish with fresh cilantro.

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