Flank Steak Columbian Style and Corn Fritters

Ingredients:

1 cup beer
1 cup minced onions
1 tsp powdered cumin
Salt to taste
1/4 tsp cayenne pepper
1 cup diced green pepper
2/3 cup water
2 lb lean flank steak

Method:

1) In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green pepper. Add the water, and bring to a boil. Add the meat, lower heat, cover and braise the meat until it is very soft and tender - about 1 1/2 to 2 hours, depending on thickness.
2) Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture.
3) This recipe yields 4 servings.

This dish was prepared in honor of Colombian Independence Day on July 20th. It was served with white rice and black beans, and Colombian Style Corn Fritters. The steak was tasty but the cut of beef makes it stringy and unpleasant to chew. We may not have this one again. The fritters were very good.

Fritters Ingredients:

3 cup Corn, sweet, cut from the cob
1/4 cup Flour, all-purpose
2 tbl Sugar, brown, light
1/2 tsp Salt
1 tsp Habanero hot sauce
1 lrg Eggs, lightly beaten
2 tbl Cheese, cheddar, grated
1/4 cup Oil, vegetable

Method:

1) Gently but thoroughly combine the corn and its liquid with the flour, sugar, salt and hot sauce. Blend in the egg and cheese. Stir the batter well. Heat the oil to 265F and drop in the batter by teaspoonfuls. Fry until golden brown on all sides. Drain on paper towels and serve very hot.

These recipes were obtained from:
http://fooddownunder.com/cgi-bin/search.cgi?q=columbia

Steak au Poivre with Mustard Sauce

Ingredients:

1 1/2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick
Salt
4 teaspoons cracked black pepper,
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon Cognac
1/4 cup Dijon mustard
1/2 cup heavy cream

Process:

1. Sprinkle the steaks with salt and press about a teaspoon of pepper into each side of the steaks. Put the butter and oil into a 10- or 12-inch skillet and turn the heat to medium-high. When the butter melts, turn the heat to high and add the steaks. Cook until almost done, 3 to 4 minutes per side for rare.
Turn off the heat and transfer the steaks to a warm platter in a low oven.
2. Add the Cognac to the pan, turn the heat to low, and stir, then add the mustard and cream. Bring to a boil, then reduce heat to low.
3. Add the steaks and any accumulated juices to the sauce, turn once or twice, and serve.

We served the steaks with baked potatoes with the works and sauteed spinach with garlic and olive oil. The steaks were delicious. The alcohol disappears leaving a beautiful rich creamy mustard taste. We will have them again for any occasion.

This dish was selected to celebrate Bastille Day on July 14th. Credit for the recipe goes to
http://labellecuisine.com/archives/Index%20-%20Bastille%20Day%20Recipes.htm