Bistec a La Criolla ( Colombian Style Skirt Steak in Sauce) Recipe - Food.com (2024)

FAQs

Is bistec the same as skirt steak? ›

"This is marinated skirt steak that is cooked in sauce.

Bistec is the Spanish word for te English word “steak.” it can be from any part of the steer, but Latin Americans prefer what are called “thin meats.” where Americans prefer middle Meats - ribeye, tenderloin, t-bones/porterhouse (from the shortloin), top and bottom Sirloin, Latin Americans prefer the Skirt Steak.

"In some countries Churrasco is made from filet mignon, skirt steak, or beef tenderloin and pounded thin. In Colombia is made from sirloin (my grocery calls it London Broil cut) and is about 1 to 1 1/2 inch thick. It's marinated in chimichurri sauce then grilled or broiled."

Skirt steak can be served as a main dish with roasted potatoes or grilled vegetables. My sauce of choice is a tangy avocado chimichurri. Slice it up for fajitas with sautéed peppers and onions. Put it on a salad, with greens like romaine, spring mix, or arugula with a tangy vinaigrette.

You should be able to find skirt steak in the meat department of your supermarket, more often the inside skirt versus the outside skirt (but may be labeled simply as "skirt steak.") Most of the surface fat (as opposed to the intramuscular fat) should have been removed by the butcher.

Over-marinating can even pose a health risk. By storing skirt steak for a long time — beyond 3 days — you may invite an unhealthy amount of bacteria to take over the meat. Chances are high that you may get sick if you eat it after this stage.

The most consumed meat in Colombia is chicken.

Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork, and goat; and fish and other seafood.

Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak (known as diezmillo in Spanish) can also be used. It is usually marinated then grilled or seared to impart a charred flavor.

Because this is a tougher cut, it's best to marinate skirt steak before cooking it. This will help to tenderize the protein and it will allow you to customize the flavors of the steak. Before marinating the steak, you should trim away any excess fat or silver skin (or ask your butcher to do so).

Do you rinse skirt steak before cooking? ›

“Meat and poultry are cleaned during processing, so further washing is not necessary.” Cooking steak to a food safe temperature—the USDA suggests a minimum internal temperature of 145°F—“kills germs on meat, so washing is risky and not necessary for safety,” Carothers says.

It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet, a generally similar adjacent cut also from the plate. Romanian tenderloin; Romanian steak; Philadelphia steak; Arrachera (Mx).

Bistec – beef steak

Britain's good old roast beef lends its name to this cut of meat in Spain, which is also sometimes called a filete (filet). Many Spanish borrowings from English spell the word as it is pronounced by Spaniards, so 'beef steak' becomes bistec.

Skirt steak is a cut of beef that comes from the plate primal, found below the rib. It can be divided into the inside and outside skirt, the latter of which is a little thicker, more tender, and more uniformly shaped than the former.