Sobrebarriga A La Brasacolombian Style Flank Steak Recipes

SOBREBARRIGA A LA BRASA (FLANK STEAK COLOMBIAN-STYLE)

Sobrebarriga a la Brasa (Flank steak Colombian-style) image

Provided by Bryan Miller

Time 2h

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 ounces beer
1 onion, chopped
1 teaspoon powdered cumin
Salt to taste
1/4 teaspoon cayenne pepper
1/2 green pepper, chopped
1 cup water
2 pounds lean flank steak

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.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 8 grams, Sodium 872 milligrams, Sugar 2 grams

SOBREBARRIGA (COLOMBIAN FLANK STEAK)

Sobrebarriga (Colombian Flank Steak) image

This Colombian dish has the true flavors of the area. For some reason butchers here in the U.S.of A. have quit cutting Flank Steak and are pushing Sirloin, etc (A more expensive cut of meat). When i can't find the flank steak, I will use the Skirt Steak intended for use with fajitas.

Provided by Witch Doctor

Categories Steak

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs flank steaks, trimmed of all fat
1 1/2 teaspoons salt
fresh ground pepper
3 teaspoons vegetable oil (for marinade)
1 cup coarsely chopped onion
1/2 cup diced celery
1 teaspoon minced garlic
4 small tomatoes
3 teaspoons oil (for frying)
2 cups water
12 ounces beer
1/2 teaspoon salt
1 teaspoon ground cumin

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.

Nutrition Facts : Calories 509.6, Fat 25.9, SaturatedFat 8.7, Cholesterol 154.2, Sodium 1309.6, Carbohydrate 11.3, Fiber 2, Sugar 4.3, Protein 50

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