RCI-BV.003.0007.001
Pabellón criollo
Cuisine of Venezuela is Venezuela's national dish and no visit to this South American country will
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- olive oil3 Tbsp
- onions1 largechopped
- finely chopped garlic1 tsp
- x 400g/14oz tin chopped tomatoes1 unit
- ground cumin½ tsp
- salt1 tsp
- g/2lb lean steak900 unit(sirloin or rump) about 12mm/½ - inch thick
Method
1
Heat the oil in a large saucepan, add the onions and garlic and cook over a medium heat for about 5 minutes until the onions are soft and transparent.
2
Add the tomatoes, cumin and salt, mix well, reduce the heat to low and cook uncovered, for about 30 minutes, stirring often, until the tomato juices evaporate and the sauce becomes thick.
3
15 minutes before the end of the cooking time, preheat the grill to hot, place the steak on the grill pan and cook under the grill for 5 minute on each side.
4
Remove from the grill and cut into pieces about 12mm/ ½ -inch long and 6mm/ ¼ -inch wide then add the strips of beef to the sauce, mixing well.