Sobrebarriga (Colombian Flank Steak)

Recipe by Witch Doctor
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READY IN: 2hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes.
  • The next day, heat 3 tsp oil over high heat in a heavy Dutch oven and add the steak; brown it quickly on all sides without burning.
  • Transfer the steak to a plate and sauté the vegetables until they are soft but not brown.
  • Return the meat to the Dutch oven. Pour in the water and beer and bring to a boil.
  • Cover the Dutch oven and cook slowly for about two hours until the meat is tender. The last hour of cooking add the final ½ tsp of salt and the 1 tsp of ground cumin.
  • Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler.
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