Sobrebarriga a La Brasa(Colombian Style Flank Steak) Recipe #173448
I ate this before I knew how it was made and I never would have guessed that it was a sort of pot-roasted grilled flank steak. It's always served with Aji (I have a recipe for this hot sauce -- #170433) on the table.
by Chef Kate
2 hours | 20 min prep
SERVES 4
- 6 ounces beer
- 1 medium onion, chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1/2 green pepper, seeded and chopped
- 1 cup water
- 2 lbs flank steaks, very lean, trimmed
- 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.
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5 stars