Colombian Grilled Beef is a classic dish commonly served during family gatherings, weekend cookouts, and outdoor celebrations throughout Colombia. The traditional version features beef marinated with simple ingredients that enhance its natural flavor before being grilled over hot coals.
It is typically served with arepas, salted potatoes, boiled cassava, and Colombian hot sauce. Its popularity comes from its simplicity, rich flavor, and the unmistakable aroma of charcoal grilling.
Print
Colombian Grilled Beef
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 5
- Category: Main Course
- Cuisine: Colombian
Ingredients
- 1 kg beef sirloin, rump cap, or flank steak (1 whole piece)
- 200 g white onion, sliced (1 large onion)
- 100 g green onions, chopped (2 stalks)
- 60 ml fresh lime juice (4 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 10 g salt (2 teaspoons)
- 5 g ground cumin (1 teaspoon)
- 3 g ground black pepper (½ teaspoon)
- 10 g fresh cilantro, chopped (2 tablespoons)
Preparation
- Prepare the marinade, combine the white onion, green onions, lime juice, oil, salt, cumin, pepper, and cilantro until well mixed.
- Marinate the beef, place the beef in a large container, cover it with the marinade, and rub it evenly over the meat. Refrigerate for at least 4 hours, preferably overnight.
- Preheat the grill, prepare medium-high charcoal heat or preheat a grill to high temperature for proper searing.
- Grill the beef, remove excess onions from the surface and cook the meat for 6 to 8 minutes per side for medium doneness, adjusting as needed for thickness and preference.
- Rest and serve, remove the beef from the grill, let it rest for 5 minutes to retain its juices, then slice and serve.
Chef’s Tips
- Marinate overnight for the best flavor.
- Avoid piercing the meat while cooking.
- Use charcoal whenever possible for authentic flavor.
- Let the beef rest before slicing to preserve juiciness.
Traditional Variations
- Some regions slow-cook flank cuts over charcoal.
- Rump cap is one of the most popular cuts for Colombian cookouts.
- Certain regional recipes include beer in the marinade.
How to Serve
Serve freshly grilled beef with white arepas, salted potatoes, boiled cassava, and Colombian hot sauce. Fresh fruit juices, lemonade, or cold beer are common beverage pairings.
Recommended Side Dishes
- White arepas
- Colombian salted potatoes
- Boiled cassava
- Colombian hot sauce
- Fresh tomato and onion salad
- Homemade chimichurri
Food Fact
Cookouts, known as asados, are an important social tradition in Colombia. They are not just meals but opportunities for family and friends to gather and celebrate special occasions together.
Frequently Asked Questions
Rump cap is highly valued for its tenderness and flavor. Sirloin and flank cuts are also commonly used depending on regional traditions.
A marinating time between 4 and 12 hours is ideal. Longer marination allows the flavors to penetrate the meat more effectively.
Yes. A cast-iron griddle or heavy skillet can produce excellent results, although the smoky charcoal flavor will be less pronounced.
The exterior should be browned and slightly caramelized. For medium doneness, aim for an internal temperature of about 63°C (145°F).
