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.
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Colombian Grilled Beef
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 5
- Category: Main Course
- Cuisine: Colombian
Ingredients
- 1 kg beef skirt steak or flank steak (1 whole piece)
- 200 g white onion, sliced (1 large onion)
- 100 g green onions, chopped (2 stalks)
- 15 g minced or crushed garlic (3 cloves)
- 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, garlic, 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 it thinly against the grain 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
- Flank steak is used as an alternative cut on the grill, with the same marinade and grilling technique.
- Churrasco and flap steak (entraña) are used as alternative cuts in some regions.
- 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
Skirt steak is the classic documented cut for this dish. Churrasco, flank steak (sobrebarriga), and flap steak are also used as recognized regional alternatives.
Ideally between 4 and 12 hours. A longer marinade allows the flavors to penetrate better without altering the meat’s natural texture.
Yes. You can use a cast iron griddle or a very hot heavy skillet. The smoky flavor will be milder, but you will still get excellent grilled beef.
The surface should be golden and slightly caramelized. For medium doneness, the internal temperature should be around 63°C (145°F).
