Sabana De Res Recipe
Sabana de Res is a classic Colombian dish that's loved for its tender, flavorful meat, and rich, hearty sauce.
Ingredients
For Sauce
- 2 medium Tomatoes (Sliced)
- 2 tablespoon Vegetable Oil
- 2 Garlic cloves
- 1 piece Pasilla Chili
- ¼ medium Onion (sliced)
- 1 piece Guajillo Chili
- 2 tablespoon Sesame Seeds
- 1 pinch Salt
- 1 cup Water
For Steaks
- 2 Thin Beef Steak
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Black Pepper
- 1 pinch Salt
For Assemble
- ½ cup Philadelphia Cream Cheese
- 1 cup Cooked Rice
- ½ Tomato (Sliced)
- ½ medium Onion (Sliced)
- ½ cup Chihuahua Cheese
- ½ medium Avocado (Sliced)
Instructions
- To begin, make the sauce. In a medium saucepan, heat the vegetable oil, garlic, pasilla chilies, onions, and guajillo chilies. Lightly brown all the ingredients in a frying pan.
- Add a pinch of salt and one cup of water after adding the tomatoes and cooking for two minutes. Stir occasionally while simmering on low heat for five minutes.
- Add garlic powder, ground black pepper, and salt to the steaks and season them. During the preparation stage, place them onto a preheated skillet and cook over medium heat while salting them.
- Add 1 tablespoon of vegetable oil to a pan over medium heat. Make sure each side of the steak is golden brown.
- Prepare the Sabana De Res by layering cream cheese on the bottom of an ovenproof dish. Top with half of the cooked rice, tomato slices, onion slices, and chihuahua cheese.
- Next, top the rice with the fried steaks, cream cheese, tomato, onion, and cheese, and finish with the remaining rice.
- Place the in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 20 to 25 minutes or until golden brown. Serve with avocado sliced on top and chihuahua cheese sprinkled on top.
Notes
- Choose the right cut of meat: Flank steak or skirt steak work best for this recipe because they're flavorful and tender when cooked low and slow.
- Pat the meat dry: Before searing the meat, make sure to pat it dry with paper towels. This helps ensure a nice crust forms on the outside and prevents the meat from steaming in its own juices.
- Don't overcrowd the pan: When searing the meat, make sure to leave enough space between each piece so they can brown properly. Overcrowding the pan will cause the meat to steam instead of sear.
- Use low heat for cooking: After adding the meat back to the pot with the sauce, make sure to keep the heat low and simmer gently. This helps the meat become tender and allows the flavors of the sauce to develop.
- Blend the sauce: For a smooth and silky sauce, use an immersion blender or transfer the sauce to a blender and blend until smooth.
- Let the meat rest before slicing: After the meat is done cooking, let it rest for at least 10 minutes before slicing. This helps the juices redistribute and ensures the meat stays juicy and tender.
- Garnish with fresh herbs: Adding a sprinkle of fresh herbs like parsley or cilantro adds a pop of color and freshness to the dish.
Nutrition
Calories: 936kcal