Colombian Bistec a La Criolla with Rice and Beans

This Colombian-style bistec a la criolla brings the vibrant comfort of a classic home-cooked meal to your table. Tender slices of seasoned steak simmer with sweet onion in a rich tomato-based sauce, creating an aromatic dish that pairs perfectly with fluffy jasmine rice.

Savory kidney beans round out the plate, while fresh cilantro adds a bright finishing touch. It’s a colorful, satisfying dinner that’s sure to become a favorite.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

2 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, peel and thinly slice half the onion; dice remaining onion into ¼-inch pieces. Trim, peel and dice carrot into ¼-inch pieces. Core, deseed and dice bell pepper into ¼-inch pieces. Roughly chop cilantro.
3. Pat steak dry with paper towels; thinly slice against the grain. In a medium bowl, combine steak and sliced onion with mustard, half the cumin, half the garlic powder, a drizzle of oil, a pinch of salt and pepper until evenly coated. Set aside to marinate until ready to use in Step 6.
4. Heat a drizzle of oil in a medium pot over medium-high heat. Add diced onion, carrot, bell pepper, remaining cumin, a pinch of salt and pepper. Cook, stirring occasionally, until veggies begin to brown, 3-4 minutes.
5. Stir beans and their liquid, stock concentrate, half the cilantro, half the tomato paste, remaining garlic powder and ¼ cup water (½ cup for 4 servings) into pot with veggies. Bring to a boil, stirring constantly, then reduce heat to low. Cover and simmer, undisturbed, until veggies have softened, 6-8 minutes. Taste and season with salt and pepper. Turn off heat; keep covered until ready to serve.
6. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and onion mixture; cook, stirring occasionally, until steak is browned and onion is tender, 3-4 minutes. (For 4 servings, work in batches to avoid overcrowding the pan.) Reduce heat to low; stir in remaining tomato paste and ¼ cup water (½ cup for 4). Simmer, stirring occasionally, until steak is cooked to desired doneness, 2-3 minutes. Taste and season with salt and pepper.
7. Fluff rice with a fork, then stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice, beans and steak and onion between plates in separate sections. Garnish with remaining cilantro and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute ranch steak with flank steak or sirloin. Just slice thinly against the grain for tenderness.

Can I make this dish ahead of time?

The beans and rice can be made a day ahead and reheated. Cook the steak fresh for best texture.

Is this dish spicy?

No, it’s not spicy. The flavors come from cumin, garlic and tomato. Add a pinch of chili flakes if you want heat.