12 Juicy Colombian Steak Recipes That Showcase Bold Taste

When it comes to Colombian cuisine, the steak recipes are a true highlight, bursting with flavor and tradition. From the sizzling Bistec a La Plancha to the savory Carne En Salsa, each dish offers a unique and delicious experience. These recipes showcase tender cuts and special preparations that bring Colombia’s culinary spirit to life. Let’s explore these mouthwatering steak dishes that will surely enhance your dinner table. Get ready to enjoy bold tastes and authentic flavors!

Bistec a La Plancha

Bistec a La Plancha is a traditional Colombian dish that showcases the rich and robust flavors of marinated beef steak, expertly grilled to perfection. This dish isn’t only a favorite among locals but also a delightful representation of Colombian cuisine that can transport your taste buds to the vibrant streets of Colombia.

The term “a la plancha” refers to cooking on a flat grill or griddle, which gives the steak a beautiful sear while retaining its juiciness and flavor. This simple yet flavorful recipe is perfect for gatherings, as it serves 4-6 people and can be paired with a variety of sides like rice, avocado, or a fresh salad.

With just a few ingredients and straightforward cooking techniques, you can bring the essence of Colombian cooking into your kitchen. Let’s explore the recipe!

Ingredients:

• 2 lbs of flank steak or sirloin (about 1 inch thick)
• 4 cloves of garlic, minced
• 1/4 cup of fresh lime juice
• 1/4 cup of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the minced garlic, lime juice, olive oil, ground cumin, smoked paprika, salt, and black pepper. Whisk the mixture until the ingredients are well incorporated and the marinade is smooth.
2. Marinate the Steak: Place the flank steak or sirloin in the bowl with the marinade, ensuring that the meat is fully coated. Cover the bowl with plastic wrap or transfer to a zip-top bag. Allow the steak to marinate in the refrigerator for at least 1 hour, but preferably 4 hours or overnight to enhance the flavors.
3. Preheat the Grill: When ready to cook, preheat your grill or a flat griddle (plancha) over medium-high heat. If you’re using a stovetop, make sure to place a little oil on the griddle to prevent sticking.
4. Grill the Steak: Remove the steak from the marinade, allowing any excess marinade to drip off. Place the steak on the hot grill or griddle. Cook for about 4-5 minutes on each side for medium-rare, adjusting the time depending on your desired level of doneness.
5. Rest the Steak: Once cooked to your preference, remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute within the meat, resulting in a tender and juicy steak.
6. Slice and Serve: After resting, slice the steak against the grain into thin strips. Arrange the slices on a serving platter and garnish with chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips: For the best results, choose a good-quality cut of meat and give it enough time to marinate, as this enhances the flavor and tenderness.

If you prefer a smoky flavor, consider adding a bit of smoked sea salt to the marinade. Additionally, pairing Bistec a La Plancha with traditional Colombian sides such as arepas or patacones can elevate the meal and create a complete culinary experience. Enjoy your cooking!

Asado De Tira

Asado De Tira, a traditional Colombian dish, showcases the rich flavors and culinary heritage of Latin America. This delectable grilled short rib recipe is perfect for gatherings and celebrations, as it offers a mouthwatering combination of succulent meat and a smoky, charred flavor. The dish is often accompanied by various sides, such as arepas, rice, and fresh salads, making it a well-rounded meal that can satisfy even the heartiest of appetites.

Cooking Asado De Tira requires a few simple ingredients and a bit of patience, as the key to tender and flavorful meat lies in the marination and slow grilling process. With this recipe, you’ll be able to impress your family and friends with a taste of Colombian cuisine that’s both comforting and unforgettable. So, fire up the grill and get ready to savor the delicious flavors of this classic dish!

Ingredients (serves 4-6):

• 2.5 pounds of beef short ribs (asado de tira)
• 4 cloves of garlic, minced
• 1/4 cup of olive oil
• 1/4 cup of soy sauce
• 2 tablespoons of vinegar (preferably red wine vinegar)
• 1 tablespoon of smoked paprika
• 1 teaspoon of ground cumin
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• Fresh herbs for garnish (optional, such as cilantro or parsley)

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, combine the minced garlic, olive oil, soy sauce, vinegar, smoked paprika, ground cumin, black pepper, and salt. Whisk together until all ingredients are well mixed. This marinade will infuse the short ribs with flavor and help tenderize the meat.
2. Marinate the Meat: Place the beef short ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring that all pieces are well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. This step is essential for developing rich flavors in the meat.
3. Prepare the Grill: Preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are evenly distributed. A well-preheated grill will help achieve the perfect sear on the meat.
4. Grill the Short Ribs: Remove the short ribs from the marinade, allowing any excess marinade to drip off. Place them directly on the grill grates. Grill the ribs for about 5-7 minutes on each side, or until they develop a nice char and reach your desired level of doneness. For best results, use a meat thermometer to check for an internal temperature of 145°F for medium-rare.
5. Rest and Serve: Once the ribs are cooked, remove them from the grill and let them rest for about 5-10 minutes. This allows the juices to redistribute within the meat. After resting, slice the ribs between the bones for serving and garnish with fresh herbs if desired.

Extra Tips:

When preparing Asado De Tira, consider using a charcoal grill for an authentic smoky flavor. If you’re short on time, marinating for just a couple of hours can still yield great results, but the longer you let it marinate, the more flavorful the meat will be.

Additionally, feel free to experiment with your marinade by adding spices like chili powder or fresh lime juice for a unique twist. Enjoy this dish with traditional Colombian sides for the ultimate dining experience!

Lomo Al Trapo

Lomo Al Trapo, a traditional Colombian dish, is a flavorful and unique way to enjoy beef tenderloin. The name translates to “beef in a cloth,” which refers to the technique of wrapping the meat in a cloth to cook it on hot coals. This method not only imparts a smoky flavor but also keeps the meat juicy and tender. Perfect for family gatherings or a weekend barbecue, this dish is sure to impress your guests with its rustic charm and mouthwatering taste.

To achieve the best results, it’s vital to choose a good cut of beef, preferably a tenderloin or strip loin. The preparation involves marinating the meat with spices and herbs to amplify its natural flavors before wrapping it in a cloth and cooking it over hot coals. This recipe serves 4-6 people, making it an excellent choice for a small gathering or special occasion.

Ingredients (serving size: 4-6 people)

• 2 pounds beef tenderloin
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon paprika
• Salt and black pepper, to taste
• 1 large cotton cloth or kitchen towel
• Charcoal or wood for grilling

Cooking Instructions

1. Prepare the Marinade: In a bowl, mix the olive oil, minced garlic, chopped rosemary, thyme, paprika, salt, and black pepper. This mixture will serve as a marinade, infusing the beef with flavor.
2. Marinate the Beef: Rub the marinade all over the beef tenderloin, ensuring that it’s evenly coated. Allow the meat to marinate for at least 1 hour at room temperature or up to 4 hours in the refrigerator for deeper flavor absorption.
3. Prepare the Cloth: While the meat marinates, soak the cotton cloth in water for at least 30 minutes. This will help create steam and keep the meat moist while it cooks.
4. Preheat the Grill: Prepare your grill with hot coals or wood, creating a bed of hot embers. If using charcoal, let it burn until it’s covered with a layer of white ash.
5. Wrap the Meat: After marinating, lay the soaked cloth flat and place the beef in the center. Fold the cloth over the meat, encasing it completely to form a tight package. Tie the ends securely to prevent any openings.
6. Cook the Beef: Place the wrapped beef directly on the hot coals. Cook for approximately 25-30 minutes for medium-rare, turning the package halfway through for even cooking. Use a thermometer to check the internal temperature; it should reach about 130°F for medium-rare.
7. Rest and Serve: Once cooked, carefully unwrap the cloth (be cautious of steam) and let the meat rest for about 10 minutes. This allows the juices to redistribute. Slice the beef into thick pieces and serve with your favorite sides.

Extra Tips

When preparing Lomo Al Trapo, using a high-quality cut of beef is essential for the best flavor and tenderness. For added depth, consider incorporating spices or herbs that you enjoy in the marinade.

Continuously monitor the cooking process, as cooking times may vary based on the thickness of the meat and the heat of your grill. Additionally, if you’re not comfortable wrapping the meat in a cloth, you can use aluminum foil as an alternative, though the traditional method will yield a more authentic taste.

Enjoy the process and the delicious results!

Bistec Encebollado

Bistec Encebollado is a beloved Colombian dish that showcases the rich flavors of marinated steak topped with caramelized onions. This dish not only highlights the savory taste of beef but also brings together the sweetness of onions, creating a perfect harmony on your palate.

Traditionally served with rice and avocado, Bistec Encebollado is a staple in Colombian households and is perfect for family gatherings or a cozy dinner at home.

To make this dish truly authentic, it’s important to use the right cut of beef, typically flank or sirloin, which is both tender and flavorful when cooked properly. Marinating the steak is key; it allows the flavors to penetrate the meat and guarantees a juicy, tender bite.

Once you’ve prepared the steak and onions, the combination of textures and flavors will transport you straight to the heart of Colombian cuisine.

Ingredients (Serves 4-6):

• 2 pounds flank steak or sirloin
• 4 tablespoons olive oil
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon soy sauce
• 1 tablespoon vinegar (white or apple cider)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Marinate the Steak: In a large mixing bowl, combine the minced garlic, cumin, paprika, soy sauce, vinegar, salt, and pepper. Mix well. Add the flank or sirloin steak, ensuring it’s fully coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
2. Prepare the Onions: While the steak is marinating, slice the onions thinly. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sliced onions and a pinch of salt. Cook for about 15-20 minutes, stirring occasionally, until the onions become soft and caramelized. Remove from heat and set aside.
3. Cook the Steak: In the same skillet, add the remaining 2 tablespoons of olive oil over medium-high heat. Once hot, remove the steak from the marinade and sear it in the skillet for about 5-7 minutes on each side, or until it reaches your desired level of doneness. The internal temperature should be around 135°F (medium-rare) to 145°F (medium).
4. Rest and Slice the Steak: Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. After resting, slice the steak against the grain into thin strips.
5. Serve the Dish: To serve, place the sliced steak on a platter, and top generously with the caramelized onions. Garnish with fresh cilantro and serve with lime wedges on the side. It pairs wonderfully with rice and avocado.

Extra Tips:

For an extra layer of flavor, consider adding a splash of beer to the marinade for a slight tang. Additionally, if you prefer a bit of spice, you can include sliced jalapeños or add your favorite hot sauce to the onions as they cook.

Remember to slice the steak against the grain for maximum tenderness and serve immediately after plating for the best experience. Enjoy your Bistec Encebollado with a revitalizing drink to complement the flavors!

Churrasco

Churrasco is a beloved Colombian steak dish that captures the essence of grilling, bringing together the smoky flavors of charred meat and the vibrant tastes of traditional marinades. This dish is typically made with flank steak or skirt steak, which are marinated to enhance their natural flavor and tenderness. The combination of spices and citrus in the marinade infuses the meat with a rich taste, making it a favorite for family gatherings and barbecues.

When served with sides like arepas, rice, or a fresh salad, churrasco becomes a complete meal that celebrates Colombian culinary heritage.

To create an authentic churrasco, the key lies in the marinade and the grilling technique. The marinade often includes ingredients such as garlic, lime juice, and various spices that not only tenderize the meat but also impart a zesty flavor. Cooking the steak over high heat guarantees a delicious sear while keeping the interior juicy and flavorful.

Whether you’re an experienced grill master or a beginner, this recipe will guide you through the steps to prepare a mouthwatering churrasco that will impress your guests and leave everyone asking for seconds.

Ingredients (Serves 4-6 people)

• 2 lbs flank steak or skirt steak
• 4 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine the minced garlic, lime juice, olive oil, ground cumin, smoked paprika, salt, black pepper, and dried oregano. Whisk until well blended. This marinade will enhance the flavor of the meat and help to tenderize it.
2. Marinate the Steak: Place the flank or skirt steak in a large zip-top bag or a shallow dish. Pour the marinade over the steak, making certain it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight. The longer the marinade sits, the more flavorful the steak will be.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to high heat. This step is essential for getting a good sear on the steak.
4. Grill the Steak: Remove the steak from the marinade and let any excess drip off. Place the steak on the hot grill. Cook for about 4-5 minutes on one side without moving it, to get a good sear. Flip the steak and grill for another 4-5 minutes for medium-rare, or longer if you prefer more doneness.
5. Rest the Meat: Once cooked to your desired doneness, remove the steak from the grill and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, guaranteeing a juicy steak.
6. Slice and Serve: After resting, slice the steak against the grain into thin strips. Serve with fresh cilantro and lime wedges on the side for an extra burst of flavor.

Extra Tips

To enhance the flavor of your churrasco even further, consider adding a bit of spice to your marinade with ingredients like crushed red pepper or jalapeños.

Additionally, experimenting with different types of wood chips on your grill can add unique smoky flavors to the meat.

Finally, serving your churrasco with a chimichurri sauce can elevate the dish, providing a fresh and tangy complement to the grilled steak. Enjoy your delicious meal!

Bistec a La Criolla

Bistec a La Criolla is a traditional Colombian dish that showcases the rich flavors of the country’s cuisine. This dish features tender beef steaks cooked in a savory and aromatic sauce made with onions, tomatoes, and spices. It reflects the vibrant culinary culture of Colombia, where ingredients are often fresh and locally sourced.

This dish is perfect for a family dinner or a gathering with friends, offering a hearty and flavorful meal that’s sure to impress. Cooking Bistec a La Criolla is straightforward and enjoyable, making it accessible for both novice cooks and seasoned chefs alike.

The secret to this dish lies in the marination of the beef and the balance of flavors in the sauce. By allowing the flavors to meld together, you create a delicious dish that embodies the essence of Colombian cuisine. Serve it with rice, fried plantains, or a fresh salad to complete the meal.

Ingredients (serving size: 4-6 people):

• 2 pounds of beef steak (such as flank or sirloin)
• 2 tablespoons of olive oil
• 1 large onion, sliced
• 2 medium tomatoes, diced
• 1 red bell pepper, sliced
• 3 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1 teaspoon of dried oregano
• Salt and pepper, to taste
• 1 cup of beef broth
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Marinate the Beef: Begin by seasoning the beef steaks with salt, pepper, cumin, and paprika. Allow the steaks to marinate for at least 30 minutes at room temperature. This step helps to enhance the flavor and tenderness of the meat.
2. Sear the Steaks: In a large skillet over medium-high heat, add the olive oil. Once the oil is hot, add the marinated steaks and sear them for about 3-4 minutes on each side until they develop a nice brown crust. Remove the steaks from the skillet and set them aside on a plate.
3. Prepare the Sauce: In the same skillet, add the sliced onions, garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened. Then, add the diced tomatoes and oregano, stirring to combine, and cook for an additional 3-4 minutes.
4. Add Broth and Simmer: Pour in the beef broth and bring the mixture to a gentle simmer. Allow the sauce to cook for about 5 minutes, so the flavors develop and the sauce thickens slightly.
5. Combine Steaks and Sauce: Return the seared steaks to the skillet, nestling them into the sauce. Cover the skillet and let the steaks simmer in the sauce for about 10-15 minutes on low heat. This will allow the beef to absorb the flavors of the sauce and become tender.
6. Serve: Once the steaks are cooked through and tender, remove them from the heat. Garnish with chopped fresh cilantro before serving. Pair your Bistec a La Criolla with rice, fried plantains, or a fresh salad for a complete meal.

Extra Tips: For added depth of flavor, consider marinating the beef overnight. This allows the spices to penetrate the meat more deeply. Additionally, if you prefer a spicier kick, feel free to add chopped jalapeños or a dash of hot sauce to the sauce mixture.

Remember to adjust the seasoning to your taste as the broth can influence the saltiness of the dish. Enjoy your culinary journey through Colombia with this delightful recipe!

Carne En Salsa

Carne En Salsa, or beef in sauce, is a traditional Colombian dish that features tender cuts of beef simmered in a rich, flavorful sauce. This dish showcases the vibrant flavors of Colombian cuisine, using a combination of fresh ingredients and spices that come together beautifully. Perfect for family gatherings or a special dinner, Carne En Salsa is both comforting and satisfying, making it a beloved staple in many Colombian households.

To create this dish, the beef is typically marinated and then cooked slowly to guarantee it becomes melt-in-your-mouth tender. The sauce is made with a base of tomatoes, onions, and garlic, layered with spices that enhance the natural flavors of the meat. Served with rice and fried plantains, Carne En Salsa is a hearty meal that brings the essence of Colombian cooking to your table.

Ingredients (Serves 4-6)

• 2 lbs beef (flank steak or sirloin), cut into chunks
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 bell pepper (red or green), chopped
• 2 cups beef broth
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked white rice (for serving)
• Fried plantains (for serving)

Cooking Instructions

1. Marinate the Beef: In a large bowl, combine the beef chunks with cumin, paprika, salt, and pepper. Mix well to ensure the meat is evenly coated with the spices. Cover and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate the meat.
2. Sauté the Aromatics: In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes. This step builds a flavorful base for the sauce.
3. Brown the Beef: Increase the heat to medium-high and add the marinated beef to the skillet. Brown the beef on all sides for about 5-7 minutes, ensuring a nice crust forms. This step enhances the flavor of the meat and adds depth to the sauce.
4. Add Vegetables: Stir in the diced tomatoes and chopped bell pepper, cooking for an additional 3 minutes until the vegetables soften slightly. This adds a fresh component to the dish and brings in natural sweetness from the tomatoes.
5. Simmer in Broth: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
6. Final Seasoning: After the beef is tender, taste the sauce and adjust the seasoning with more salt, pepper, or spices if necessary. If the sauce is too thick, add a little more broth or water to reach your desired consistency.
7. Serve: Once cooked, remove from heat and let it rest for a few minutes. Garnish with fresh cilantro and serve the Carne En Salsa with cooked white rice and fried plantains on the side.

Extra Tips

For an extra layer of flavor, consider adding a splash of white vinegar or lime juice to the sauce just before serving. This acidity can brighten the dish and enhance the overall taste.

Additionally, if you prefer a spicier version, feel free to add chopped jalapeños or a pinch of red pepper flakes during the cooking process. Always let the dish sit for a few minutes after cooking; this allows the flavors to meld together for a more delicious result. Enjoy your Carne En Salsa!

Anticuchos De Corazón

Anticuchos De Corazón is a traditional Colombian dish that highlights the rich flavors of beef heart, marinated to perfection and grilled to achieve a smoky, savory finish. This dish isn’t only a delicacy but also showcases the culinary traditions of Colombia, often enjoyed at street fairs and family gatherings.

The heart of the cow is tender and packed with protein, making it a unique and nutritious option for meat lovers seeking something different from the usual cuts.

Cooking Anticuchos De Corazón is an art that combines the right spices, marination time, and grilling technique. The key to attaining tender and flavorful skewers lies in the marination process, where the beef heart absorbs a blend of spices and acids that enhance its natural flavor.

Once grilled, these skewers are typically served with a side of potatoes and aji sauce, providing a delightful contrast to the savory meat.

Ingredients (serving size: 4-6 people)

• 1 pound beef heart, cleaned and cut into 1-inch cubes
• 1/4 cup red wine vinegar
• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• 2 teaspoons cumin powder
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Salt and black pepper to taste
• Wooden skewers, soaked in water for 30 minutes
• 2 medium potatoes, boiled and cut into wedges
• Aji sauce (for serving)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine the red wine vinegar, vegetable oil, minced garlic, cumin powder, paprika, chili powder, salt, and black pepper. Whisk the ingredients together until well combined to create a flavorful marinade.
2. Marinate the Beef Heart: Add the cubed beef heart to the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for more intense flavor.
3. Preheat the Grill: While the meat is marinating, preheat your grill to medium-high heat. This will help attain a nice char on the skewers while keeping the meat juicy.
4. Assemble the Skewers: Thread the marinated beef heart pieces onto the soaked wooden skewers, leaving a little space between each piece for even cooking. If desired, alternate pieces of meat with vegetables like bell peppers or onions for added flavor.
5. Grill the Skewers: Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the beef heart is browned and cooked through. Use a meat thermometer to verify the internal temperature reaches at least 145°F for medium-rare.
6. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve the Anticuchos De Corazón with boiled potato wedges and aji sauce on the side for dipping.

Extra Tips

When preparing Anticuchos De Corazón, it’s crucial to clean the beef heart thoroughly to remove any excess fat or membranes, as this will enhance the texture of the dish.

Additionally, marinating the meat overnight can greatly improve flavor and tenderness, so plan ahead if you can.

Finally, feel free to experiment with different spices or add a touch of citrus zest to the marinade for a unique twist!

Bistec a La Parrilla

Bistec a La Parrilla, or grilled steak, is a beloved Colombian dish that embodies the vibrant flavors and culinary traditions of the country. Known for its simplicity and emphasis on quality ingredients, this dish features a juicy cut of beef seasoned to perfection and cooked over an open flame, resulting in a smoky flavor that’s simply irresistible.

It’s often served with sides like rice, avocado, and arepas, making it an ideal meal for gatherings or family dinners.

To prepare Bistec a La Parrilla, selecting the right cut of beef is essential. Flank steak or sirloin are popular choices, as they provide a tender texture when cooked correctly. The marinade typically includes garlic, lime juice, and spices that enhance the meat’s natural flavors, creating a mouthwatering experience with every bite.

Whether you’re grilling outdoors or using a stovetop grill pan, this dish guarantees a satisfying and hearty meal that transports you straight to the heart of Colombia.

Ingredients (Serves 4-6)

• 2 pounds flank steak or sirloin
• 4 cloves of garlic, minced
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine minced garlic, lime juice, olive oil, ground cumin, paprika, salt, and black pepper. Whisk together until well blended to create a flavorful marinade that will tenderize the meat and impart delicious flavors.
2. Marinate the Steak: Place the flank steak or sirloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan on the stove, heat the pan over medium-high heat until it’s hot. Making sure the grill is properly heated will help achieve a nice sear on the steak.
4. Grill the Steak: Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the grill and cook for about 5-7 minutes on each side for medium-rare, or until your desired level of doneness is reached. Avoid flipping the steak too often to allow a nice crust to form.
5. Rest and Slice: Once cooked, remove the steak from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute, guaranteeing a tender and juicy steak. After resting, slice the steak against the grain into thin strips.
6. Serve: Transfer the sliced steak to a serving platter, garnish with fresh chopped cilantro, and serve with lime wedges on the side. Pair with your favorite sides like rice, avocado, and arepas for a complete Colombian meal.

Extra Tips

For the best results, choose high-quality beef and make sure that it’s at room temperature before grilling. This will help it cook evenly.

If you prefer a stronger flavor, consider marinating the steak for longer than the recommended time. Additionally, adjusting the grill’s heat can help achieve the perfect sear without overcooking the interior.

Finally, always slice the steak against the grain to maximize tenderness, and don’t hesitate to add your favorite sauces or toppings to personalize the dish!

Carne Mechada

Carne Mechada is a traditional Colombian dish that showcases the rich flavors of shredded beef, often served with rice, arepas, or plantains. This comforting and hearty meal is typically made with flank steak, which is slow-cooked until tender and then shredded into flavorful pieces. The meat is infused with spices and vegetables, creating a delicious dish that’s a staple in many Colombian households.

It’s perfect for family gatherings or a cozy meal at home.

The cooking process for Carne Mechada isn’t only about the final product but also about the technique of slow cooking that allows the flavors to meld beautifully. The dish can be made in a slow cooker, a pressure cooker, or a traditional pot, depending on your preference and time constraints. The result is a savory, satisfying dish that embodies the essence of Colombian cuisine, making it a delightful meal for both everyday dinners and special occasions.

Ingredients (Serves 4-6)

• 2 pounds flank steak
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 2 medium tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 cups beef broth
• 1 bay leaf
• Fresh cilantro (for garnish)

Cooking Instructions

1. Prepare the Beef: Rinse the flank steak under cold water and pat it dry with paper towels. Season the meat generously with salt and pepper on both sides. This initial seasoning step is essential for enhancing the overall flavor of the dish.
2. Sear the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the seasoned flank steak and sear each side for about 3-4 minutes until browned. This step helps to lock in the juices and adds a depth of flavor to the meat.
3. Sauté the Vegetables: Remove the seared beef and set it aside on a plate. In the same pot, add the chopped onion, garlic, and bell pepper. Sauté for approximately 5 minutes, or until the vegetables are softened. This builds a flavor base that will complement the beef.
4. Add Tomatoes and Spices: Stir in the diced tomatoes, ground cumin, paprika, oregano, and any additional salt and pepper. Cook for another 2-3 minutes until the tomatoes break down slightly and the spices become fragrant.
5. Combine Ingredients: Return the seared flank steak to the pot, along with the beef broth and bay leaf. Make sure the meat is mostly submerged in the liquid. This will help tenderize the beef during cooking and infuse it with flavor.
6. Cook the Beef: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the beef is fork-tender. If using a slow cooker, set it on low and cook for 6-8 hours. The long cooking time is vital for achieving that perfect shreddable texture.
7. Shred the Beef: Once the beef is tender, remove it from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded beef to the pot and stir to combine it with the sauce. Let it simmer for an additional 10-15 minutes to absorb the flavors.
8. Serve: Garnish the Carne Mechada with fresh cilantro before serving. This dish pairs beautifully with rice, arepas, or fried plantains, allowing you to enjoy the full experience of Colombian cuisine.

Extra Tips

For an even richer flavor, consider marinating the flank steak in a mixture of garlic, vinegar, and spices overnight before cooking.

Additionally, you can customize the dish by adding your favorite vegetables, such as carrots or potatoes, during the cooking process. If you’re short on time, using a pressure cooker can greatly reduce the cooking time while still providing tender and flavorful meat.

Costillas a La Barbacoa

Costillas a La Barbacoa, or barbecued ribs, is a beloved dish in Colombian cuisine that features tender, flavorful pork ribs cooked slowly until they’re melt-in-your-mouth delicious. This dish is perfect for gatherings with family and friends, as the smoky, sweet, and tangy flavors are sure to impress everyone at the table.

The secret to making these ribs truly shine lies in the marinade and the slow cooking process, which allows the flavors to develop deeply while keeping the meat juicy.

The marinade for Costillas a La Barbacoa typically includes a blend of spices, herbs, and other ingredients that give the ribs their distinctive flavor. This dish often incorporates a variety of ingredients such as garlic, cumin, and citrus juices to enhance the taste.

Once marinated, the ribs are grilled or baked, making them a fantastic option for outdoor barbecues or cozy indoor meals. Whether served with arepas, rice, or a fresh salad, Costillas a La Barbacoa will undoubtedly add a special touch to any meal.

Ingredients (Serving Size: 4-6 people)

• 2-3 pounds pork ribs (baby back or spare ribs)
• 1 cup orange juice
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the orange juice, apple cider vinegar, soy sauce, brown sugar, minced garlic, ground cumin, smoked paprika, black pepper, salt, and cayenne pepper (if using). Whisk together until the brown sugar is dissolved and all ingredients are well mixed.
2. Marinate the Ribs: Place the pork ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making certain they’re completely coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight to allow the flavors to penetrate the meat.
3. Preheat the Grill or Oven: If using a grill, preheat it to medium heat (about 350°F). If using an oven, preheat it to 300°F. This slow cooking temperature will help to tenderize the ribs.
4. Cook the Ribs: If grilling, remove the ribs from the marinade and place them on the grill. Cook for about 2 to 2.5 hours, turning occasionally and basting with leftover marinade. If baking, place the ribs on a baking sheet lined with foil, cover with another piece of foil, and bake for about 2.5 to 3 hours. Remove the top foil for the last 30 minutes to allow the ribs to brown.
5. Check for Doneness: The ribs are done when they’re tender and the meat has pulled back from the bones. You can check the tenderness by inserting a fork or knife into the meat; it should slide in easily.
6. Serve: Once cooked, remove the ribs from the grill or oven and let them rest for about 10 minutes. Slice the ribs between the bones and serve hot, garnished with fresh cilantro if desired.

Extra Tips

When preparing Costillas a La Barbacoa, consider experimenting with different spices and herbs to create a unique flavor profile that suits your taste.

You can also add a touch of honey or your favorite barbecue sauce during the final stages of cooking for a sticky glaze. For a smokier flavor, try using wood chips on the grill or adding a few drops of liquid smoke to the marinade.

Finally, be certain to cook the ribs low and slow for the best results, as this will yield the most tender meat. Enjoy your homemade Colombian barbecue experience!

Bistec Con Chimichurri

Bistec Con Chimichurri is a delightful Colombian dish that showcases the rich flavors of grilled beef paired with a zesty herb sauce. The term “bistec” refers to the cut of beef, often a flank or skirt steak, which is marinated, grilled to perfection, and served with a vibrant chimichurri sauce made from fresh herbs, garlic, and vinegar. This dish isn’t only a feast for the senses but also a staple in Colombian cuisine, often enjoyed during family gatherings and celebrations.

Preparing Bistec Con Chimichurri is a straightforward process that allows the natural flavors of the beef to shine through, complemented by the fresh and tangy notes of the chimichurri. The marinating time is essential, as it infuses the meat with flavor and tenderness.

Once grilled, the steak is sliced and served with the chimichurri drizzled generously over the top, making it a mouthwatering centerpiece for any meal.

Ingredients (serving size: 4-6 people)

• 2 lbs flank or skirt steak
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil (for marinade)
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon lemon juice

Cooking Instructions

1. Prepare the Marinade: In a bowl, combine the minced garlic, salt, black pepper, ground cumin, and olive oil. Mix well. This marinade will infuse the steak with flavor and help tenderize it.
2. Marinate the Steak: Place the flank or skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making certain it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
3. Make the Chimichurri Sauce: In a separate bowl, mix together the chopped parsley, cilantro, red wine vinegar, red pepper flakes (if using), and lemon juice. Stir in a few tablespoons of olive oil until the sauce reaches your desired consistency. This fresh sauce will add a burst of flavor to your steak.
4. Preheat the Grill: About 15 minutes before grilling, preheat your grill to medium-high heat. This guarantees a nice sear on the steak, locking in the juices.
5. Grill the Steak: Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the hot grill and cook for about 4-6 minutes on each side for medium-rare, depending on the thickness of the meat. Use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare.
6. Rest the Steak: Once cooked to your liking, remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, making for a more tender bite.
7. Slice and Serve: After resting, slice the steak against the grain into thin strips. Serve it on a platter with the chimichurri drizzled generously over the top.

Extra Tips

When cooking Bistec Con Chimichurri, consider using a meat tenderizer or marinating for longer if you have tougher cuts.

Make certain your grill is hot enough to achieve a good sear, which enhances the flavors. You can also customize the chimichurri by adding other herbs like oregano or mint for a unique twist.

Finally, serve the steak with traditional Colombian sides like arepas or plantains for a complete meal experience. Enjoy!