BISTEC RECIPES

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CARNE EN BISTEC - COLOMBIAN STEAK WITH ONIONS AND TOMATOES



Carne en Bistec - Colombian Steak with Onions and Tomatoes image

Beef lovers, you'll love this quick Colombian Carne en Bistec steak dish cooked with onions, tomatoes and cumin.

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 8

1-1/2 lbs sirloin tip steak (sliced very thin)
kosher salt to taste
1/2 teaspoon garlic powder
1/2 teaspoon cumin
4 tsp olive oil
1 medium onion (sliced thin or chopped)
1 very large tomato or 2 medium tomatoes (sliced thin or chopped)
cooked rice and fried eggs (optional for serving)

Steps:

  • Season steak with 1 teaspoon salt and garlic powder.
  • Heat a large frying pan until VERY HOT.
  • Add 2 tsp of oil then half of the steak and cook less than a minute on each side until browned.
  • Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.
  • Reduce heat to medium, add another teaspoon of oil and add the onions.
  • Cook 2 minutes, until soft then add the tomatoes.
  • Season with more salt, to taste, about 1/4 to 1/2 teaspoon. Add black pepper and cumin and reduce heat to medium-low.
  • Add 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed.
  • Return the steak to the pan along with the drippings, combine well and remove from heat.
  • Serve over rice or veggie rice for a low carb option with a sunny-side up egg on top.

Nutrition Facts : ServingSize 4 oz steak with sauce+ onions tomatoes, Calories 188 kcal, CarbohydrateContent 3 g, ProteinContent 25.2 g, FatContent 7.2 g, FiberContent 0.7 g, SaturatedFatContent 0.5 g, SodiumContent 49 mg

STEAK AND KIDNEY PIE RECIPE - BBC FOOD - BBC - HOME



Steak and kidney pie recipe - BBC Food - BBC - Home image

Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.

Provided by Antony Worrall Thompson

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 10

300g puff pastry
1 egg and 1 extra egg yolk beaten together
2 tbsp vegetable oil
700g/1lb 9oz braising steak, diced
200g/7oz lamb kidney, diced
2 medium onions, diced
30g/1oz plain flour
850ml/1½ pints beef stock
salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce

Steps:

  • Preheat the oven to 220C/425F/Gas 7
  • Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
  • Return the beef to the pan, sprinkle flour over and coat the meat and onions
  • Add the stock to the pan, stir well and bring to the boil.
  • Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
  • Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
  • Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
  • Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
  • Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
  • Serve with creamy mash and steamed vegetables to soak up the gravy.

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