Sobrebarriga A La Brasa Colombian Style Flank Steak Recipes

SOBREBARRIGA A LA BRASA(COLOMBIAN STYLE FLANK STEAK)

Steps:

• 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.

SOBREBARRIGA (COLOMBIAN FLANK STEAK)

Steps:

• 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.

SOBREBARRIGA A LA BRASA (FLANK STEAK COLOMBIAN-STYLE)

Steps:

• 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.
• Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture. Serve with aji pique on the side.

FLANK STEAK COL0MBIAN STYLE

Steps:

• 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.
• Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture.

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
• Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
• Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

BEER-MARINATED FLANK STEAK WITH AJI AND GUACAMOLE

Steps:

• Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.