Sobrebarriga Colombian Flank Steak Recipes

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.

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.

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.