Sobrebarriga a La Brasa(Colombian Style Flank Steak)

"I ate this before I knew how it was made and I never would have guessed that it was a sort of pot-roasted grilled flank steak. It's always served with Aji (I have a recipe for this hot sauce -- #170433) on the table."
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Ready In:
1hr 50mins




  • In a large pot, combine everything but the steak and bring to a boil.
  • Add the meat, lower the heat, cover the pan, and simmer till very soft and tender--about 1 and 1/2 hours, depending on the thickness of the meat.
  • Pre-heat the broiler or prepare a charcoal fire.
  • Drain the meat welland grill it over charcoal or under the broiler, turning once, and just long enough and to heat it and give the outside a crispy texture.
  • Note: The meat can be cooked on the stove in advance as long as it is brought to room temperature before being grilled.

Questions & Replies

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  1. I was very anxious tasting a Colombian dish. The result was Excellent! I want my steak to be soft and juicy at the inside so this recipe worked perfectly for me. Boiled my steak in beer with cumin? Yes, it was so very tasty. I grilled it for 8 minutes. I served it with spaghetti with uncooked tomato sauce#97886 and had a lovely dinner. Thanks Kate for one more great recipe!
  2. Don't know what went wrong here. I was expecting a tender, spicy steak and got a bland, dried out steak. Maybe it's better with the Aji sauce? I had a bottle of steaksauce in the cabinet that I opened for these steaks and that made it a bit better. I don't know; maybe I messed it up somehow, but I don't think I'll be trying this again. Sorry.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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