Pabellon Criollo Steak
Experience the vibrant flavors of Venezuela with Pabellón Criollo Steak, a hearty and colorful dish that showcases the nation’s culinary heritage. This traditional recipe pairs succulent, slow-cooked flank steak simmered in a rich tomato and beef broth with aromatic cumin and smoked paprika, creating tender, flavorful meat that’s perfect for shredding. Served alongside perfectly steamed white rice, protein-packed black beans, and sweet, golden-fried plantains, this dish is a harmonious blend of savory and sweet. With its eye-catching presentation and optional cilantro garnish, Pabellón Criollo is an ideal choice for a comforting yet impressive meal. Whether you’re exploring Latin cuisine or looking for a new dinner classic, this recipe truly delivers a taste of Venezuela in every bite.
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Recipe Information
Ingredients
- 500 g Flank steak
- 1 large Yellow onion
- 1 medium Red bell pepper
- 3 Garlic cloves
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 3 tbsp Tomato paste
- 250 ml Beef broth
- 400 g Cooked black beans
- 200 g White rice
- 2 large Ripe plantain
- 100 ml Vegetable oil
- 1 tsp (or to taste) Salt
- 0.5 tsp Black pepper
- 2 tbsp Cilantro (optional for garnish)
Instructions
Season the flank steak with salt, black pepper, and 0.5 tsp of cumin on both sides. Set aside to marinate while preparing the other ingredients.
Heat 2 tbsp of vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the flank steak on both sides (about 3-4 minutes per side) until browned. Remove and set aside.
In the same skillet, add the diced onion, minced garlic, and chopped red bell pepper. Sauté for 5-6 minutes until softened and fragrant.
Stir in the smoked paprika, remaining cumin, and tomato paste. Cook for another 2 minutes to develop the flavors.
Return the flank steak to the skillet, then pour in the beef broth. Bring the liquid to a simmer, cover, and reduce heat to low. Let it cook for about 90 minutes, or until the beef is tender enough to shred.
While the beef is cooking, prepare the accompaniments. Cook the white rice according to package instructions and set it aside.
Warm the black beans in a small saucepan. Season with a pinch of salt and additional cumin if desired.
Peel the ripe plantains and slice them diagonally into 1/2 inch thick pieces. Heat the remaining vegetable oil in a frying pan over medium heat and fry the plantain slices until golden brown on both sides. Remove and drain on a paper towel-lined plate.
Once the beef is tender, remove it from the skillet and shred it using two forks. Return the shredded beef to the skillet and simmer for another 5-10 minutes to allow it to soak up the sauce.
To assemble the dish, place a portion of rice, black beans, and shredded beef on each plate, arranging them in separate sections. Add the fried plantains on the side.
Garnish with chopped cilantro if desired and serve immediately.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 48.7 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 8.4 mg | 46% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
