Pabellón Criollo (Venezuelan Rice and Beans with Steak)

Pabellón criollo is Venezuela's national dish, and no visit to this South American country will be complete unless you try it.

Ingredients

• 3 tbsp olive oil
• 1 large onion, chopped
• 1 tsp finely chopped garlic
• 400 g (14 oz) tinned chopped tomatoes
• ½ tsp ground cumin
• 1 tsp salt
• 900 g (2 lb) lean steak, (sirloin or rump), about 12 mm (½ inch) thick

Steps

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.

More recipes with onion, garlic, tomatoes, cumin or beef

Adapted from “Pabellón Criollo (Venezuelan Rice and Beans with Steak)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.