Bistec A La Criolla ( Colombian Style Skirt Steak In Sauce)

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 lbs skirt steaks, trimmed and cut into 4 equal portions
• 1 1/2 tablespoons vegetable oil plus 1 tablespoon vegetable oil (for cooking)
• 2 garlic cloves, minced
• 1/2 tablespoon prepared mustard
• 1 tablespoon ground cumin
• salt & freshly ground black pepper
• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons vegetable oil
• 1 cup green onion, chopped (about 5 stalks)
• 2 cups fresh tomatoes, chopped (about 3 plum tomatoes)
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup fresh cilantro, chopped

Recipe

• 1 place steaks between wax paper and pound with a mallet to 1/4 inch thickness; set aside.
• 2 in a large resealable plastic bag, combine oil, mustard, cumin, garlic, cilantro, and salt and pepper; add steaks, seal (squeezing out as much air as possible), and work marinade over all sides of the meat.
• 3 refrigerate to marinate at least one hour, up to overnight.
• 4 meanwhile, prepare the hogao; heat oil in a skillet over medium low heat, add tomatoes, green onions, garlic, ground cumin and cook until tomatoes soften, about 15 or 20 minutes.
• 5 reduce heat to low and add in salt and pepper to taste and cilantro, cook until tomatoes break down, about 10 minutes more; remove from heat.
• 6 heat a large skillet, over medium heat; add 1 tablespoon vegetable oil.
• 7 place steaks into skillet and cook 3 minutes per side.
• 8 add 1 1/2 cups hogao, cover and cook for 7 minutes more; serve.