COLOMBIAN STEWED FLANK
This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas.
Provided by wifeyluvs2cook
Categories Colombian Recipes
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
- Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 769.5 mg, Sugar 4.7 g
CARNE GUISADO - COLOMBIAN STEWED BEEF
A delicious dish with beef, spices and tomatoes. Serve over rice with fried crispy plantains called 'patacon' and a simple salad with a twist of lime and olive oil, salt and pepper.
Provided by WonderMima
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet and sauté flank steak until browned.
- Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender.
- Add the flank steak, water, bouillon, salt and pepper.
- Allow to simmer on low until tender and meat pulls apart with a fork.
- Pull the steak apart into bite sized pieces.
- Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down.
- Enjoy!
COLOMBIAN STEWED FLANK
This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas.
Provided by wifeyluvs2cook
Categories Colombian Recipes
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
- Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 769.5 mg, Sugar 4.7 g
FLANK STEAK WITH CORN AND POTATO WEDGES
This five-ingredient dinner is quick, easy, and delicious.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange in a single layer and bake until golden and tender, 30 minutes, flipping halfway through.
- Meanwhile, heat a heavy skillet or grill pan over high. Brush steak with oil; season with salt and pepper. Cook steak, 5 to 8 minutes per side for medium-rare, flipping once. Tent with foil on a cutting board. Let rest 10 minutes before thinly slicing against the grain.
- In a large pot of boiling salted water, cook corn until crisp-tender, 5 minutes; drain. Serve steak, topped with pesto, alongside corn and potatoes.
Nutrition Facts : Calories 559 g, Fat 23 g, Fiber 5 g, Protein 44 g, SaturatedFat 7 g
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