Sobrebarriga a la Brasa (Flank steak Colombian-style)

By Bryan Miller

Published May 31, 1983

Total Time
About 2 hours
Rating
4(52)
Comments
Read comments

Featured in: IN QUEENS, A MEDLEY OF LATIN FLAVORS

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 6 ounces beer

  • 1 onion, chopped

  • 1 teaspoon powdered cumin

  • Salt to taste

  • ¼ teaspoon cayenne pepper

  • ½ green pepper, chopped

  • 1 cup water

  • 2 pounds lean flank steak

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 154 milligrams cholesterol; 410 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 1 gram fiber; 872 milligrams sodium; 49 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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 ½ to 2 hours, depending on thickness.

  2. Step 2

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
52 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Karen

Excellent dish. The only change I made was to brown the meat in a bit of fat before adding the liquid and vegetables. Otherwise, no changes. Grilling the meat at the end (under broiler) seemed to dry it out so I may skip this step next time. Used the Aji and Aji Pique sauces with it and they were a hit as well.

Karen

Excellent dish. The only change I made was to brown the meat in a bit of fat before adding the liquid and vegetables. Otherwise, no changes. Grilling the meat at the end (under broiler) seemed to dry it out so I may skip this step next time. Used the Aji and Aji Pique sauces with it and they were a hit as well.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.