Sabana de Res Recipe

Regarding traditional Colombian cuisine, Sabana de Res is an iconic dish that’s full of wonderful flavor.

Known for its tender and flavorful meat, this exquisite beef recipe has made its way into the hearts and kitchens of families across Colombia and beyond.

The result is a mouthwatering, hearty meal that leaves a lasting impression.

Exploring the origins of Sabana de Res, you’ll find it stands out as a festive dish, often served at special occasions and family gatherings.

Be bold with your spices, but take care not to overpower the dish.

With patience, you’ll soon master the art of making this delicious Colombian classic.

How to Make Sabana De Res

Ingredients List

• 2 pieces Flank steak (or beef steaks of your choice)
• 1 pinch Kosher salt and Black pepper
• 2 tbsp Olive oil
• Lime juice
• 1 pinch Chili powder (such as ground ancho chili pepper)
• 1 pinch Cumin
• 2 Garlic cloves
• 1/4 Medium onion, sliced
• 1 Red sweet pepper
• 1/2 cup Sliced mushrooms
• Fresh cilantro

Step-by-step process

Step 1: Marinate the steak

In a small bowl, mix together the lime juice, a tablespoon of oil, minced garlic, a teaspoon of cumin, a tablespoon of chili powder and a pinch of salt and black pepper.

Coat your flank steak with this mixture and let it marinate for at least 30 minutes (or up to overnight) in the refrigerator for maximum flavor.

Step 2: Prepare the vegetables

While the steak is marinating, thinly slice the onion, red sweet pepper, and mushrooms.

Step 3: Cook the steak

When you’re ready to cook, preheat a skillet or grill pan over medium-high heat.

Add a tablespoon of vegetable oil and swirl to coat the pan.

Remove the steak from the marinade, allowing the excess marinade to drip off, and place it in the skillet.

Cook for 3-5 minutes on each side, depending on the desired level of doneness.

Transfer the cooked steak to a cutting board and let it rest for 5 minutes before slicing it against the grain (this will make it more tender by cutting through the muscle fibers).

Step 4: Sauté the vegetables

In the same skillet, add another tablespoon of oil and cook the sliced onions, red sweet peppers, and mushrooms for 2-3 minutes or until they are tender and slightly browned.

Season with salt and black pepper to taste.

Step 5: Serve your Sabana de Res

Once the steak has rested and the vegetables are cooked, arrange the sliced steak on a serving plate, topped with the cooked vegetables.

Sprinkle some fresh cilantro on top for an additional burst of flavor. 

Side Dishes for Sabana De Res

When enjoying a delicious Sabana De Res, it’s important to choose the right side dishes that complement the flavors of this Colombian beef dish.

Here are some of the best side dishes you can serve alongside Sabana De Res.

White Rice

White rice is a staple side dish for many Latin American meals, and it’s no exception with Sabana De Res.

The rice helps balance the heat from the chilis and is a great way to soak up the delicious sauce from the dish.

It’s a foolproof side choice that everyone around the table will love.

Mexican Beer

While not a side dish in the traditional sense, a cold Mexican beer can complement the flavors in Sabana De Res.

Pour yourself a glass and enjoy the way the carbonation helps to cut through the rich flavors of the meat and sauce.

In conclusion, with these favorite side dishes, you can elevate and enhance your Sabana De Res dining experience.

Mix and match these suggestions to tailor your meal to your tastes and preferences.

Ingredients Substitutes

In case you can’t find specific ingredients for the Sabana de Res recipe, here are some suitable substitutes for the main components of the dish.

These will help you adapt the recipe to your preferences or availability without sacrificing taste or quality.

Skirt Steak

Skirt steak is a thin, flavorful cut of beef that can be used as an alternative to beef sirloin steak in Sabana de Res.

This cut comes from the diaphragm area of the cow and is known for its rich, beefy flavor.

It’s also affordable and cooks quickly, making it a good option for the recipe.

To substitute skirt steak, make sure to slice it into thin strips and marinate it for at least 30 minutes to tenderize the meat before cooking.

How to Store Sabana De Res

In this section, we will cover the main storage methods for this traditional dish.

Refrigeration

To store Sabana de Res in the refrigerator, place it in an airtight container.

This method helps retain the dish’s flavors and moisture.

It is recommended to consume the stored dish within 3 days for the best taste and quality.

Freezing

Sabana de Res can also be stored in the freezer for longer periods.

Place the dish in a well-sealed, freezer-safe container or a heavy-duty freezer bag.

Label the container or bag with the date and name of the dish before placing it in the freezer.

Frozen Sabana de Res can be kept for up to 2 months.

To reheat, let the frozen dish thaw in the refrigerator overnight and follow the reheating instructions below.

Common Mistakes to Avoid

Here are some common mistakes to avoid when preparing Sabana de Res.

Using too much heat

When preparing Sabana de Res, it is important to cook the dish at medium heat.

Cooking at high heat can lead to burning ingredients like garlic and chilies, which can create a bitter taste and ruin the dish’s savory and smoky flavor.

Not marinating the meat long enough.

Marinating the meat is crucial for achieving a delicious Sabana De Res recipe.

Be sure to marinate the meat for at least 30 minutes or, even better, overnight in the refrigerator.

This allows flavor to deeply penetrate the meat, resulting in a tastier dish.

Insufficient seasoning

A well-seasoned Sabana de Res will have a balance of savory, smoky, and mildly spicy flavors.

Don’t be afraid to use salt, black pepper, and chilies to achieve this balance.

Be mindful of your personal spice tolerance and adjust the amount of chilies accordingly.

Overcooking the vegetables

When cooking the tomatoes and onions, it is important to avoid overcooking them.

Overcooked vegetables lose their texture and can become too soft.

To ensure the right texture for your dish, cook the vegetables just until they are tender and still hold their shape.