Colombian-Style Sirloin Steak a la Criolla
with Jasmine Rice, Kidney Beans & Cilantro
- Milk
Time Out, known for their Best Of City guides, has partnered with HelloFresh to bring a taste of Medellin, Colombia straight to your kitchen. The team at Time Out selected this recipe to transport you there, and tells us about one of their favorite spots to visit South America. "This traditional dish, eaten by Colombian families at least once a week, is comprised of beef cooked in hogao, which is Colombia's defining creole sauce of slow-cooked tomatoes, scallions, garlic and cumin, poured over white rice. Hogao emerged in the Antioquia region during the colonial period as an adaptation of Spanish sofrito, modified to incorporate Andean ingredients, passed down through generations in Antioquian households long before any written recipe existed. In 2023, Time Out named Laureles the coolest neighborhood in the world. It's a middle-class residential district of circular, tree-lined streets designed in the 1940s, where the local coffee shops and family restaurants far outnumber the tourists. Founded as a working-class neighborhood, Laureles today is a haven for locals seeking the authentic Paisa way of life, with Calle 70 as its main artery, lined with bars, family eateries and street food stands that fill up on football nights and stay full long after."
Ingredients
3 ounce
Carrot
12 ounce
Sirloin Steak
1 unit
Kidney Beans
2 unit
Tomato Paste
1 unit
Onion
1 teaspoon
Cumin
2 unit
Chicken Stock Concentrate
1 unit
Bell Pepper
2 teaspoon
Dijon Mustard
¾ cup
Jasmine Rice
2 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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.
