Sobrebarriga (Colombian Flank Steak)

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

Directions

1. 1

   Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes.

2. 2

   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.

3. 3

   Transfer the steak to a plate and sauté the vegetables until they are soft but not brown.

4. 4

   Return the meat to the Dutch oven. Pour in the water and beer and bring to a boil.

5. 5

   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.

6. 6

   Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler.