Best Sobrebarriga A La Brasacolombian Style Flank Steak Recipes

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.

BISTEC A LA CRIOLLA ( COLOMBIAN STYLE SKIRT STEAK IN SAUCE)

Steps:

• Place steaks between wax paper and pound with a mallet to 1/4 inch thickness; set aside.
• In a large resealable plastic bag, combine oil, mustard, cumin, garlic, cilantro, and salt and pepper; add steaks, seal (squeezing out as much air as possible), and work marinade over all sides of the meat.
• Refrigerate to marinate at least one hour, up to overnight.
• Meanwhile, prepare the hogao; heat oil in a skillet over medium low heat, add tomatoes, green onions, garlic, ground cumin and cook until tomatoes soften, about 15 or 20 minutes.
• Reduce heat to low and add in salt and pepper to taste and cilantro, cook until tomatoes break down, about 10 minutes more; remove from heat.
• Heat a large skillet, over medium heat; add 1 tablespoon vegetable oil.
• Place steaks into skillet and cook 3 minutes per side.
• Add 1 1/2 cups hogao, cover and cook for 7 minutes more; serve.

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.