Colombian-Style Bistec a la Criolla
with Jasmine Rice, Kidney Beans & Cilantro
Bring the vibrant comfort of a classic Colombian home-cooked meal to your table with this hearty bistec a la criolla. Tender slices of seasoned steak simmer with sweet onion in a tomato base, creating a rich, aromatic sauce that’s perfect alongside fluffy jasmine rice. Savory kidney beans round out the plate, while fresh cilantro adds a bright finishing touch to this colorful, satisfying dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Carrot
1 unit
Kidney Beans
2 unit
Tomato Paste
1 unit
Onion
1 teaspoon
Cumin
1 unit
Chicken Stock Concentrate
10 ounce
Ranch Steak
1 unit
Bell Pepper
2 teaspoon
Dijon Mustard
¾ cup
Jasmine Rice
2 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
- 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.
-
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.
- 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.
- 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.
-
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.
- 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.
- 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.
