Sobrebarriga a la Brasa (Flank steak Colombian-style)
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces beer
- 1onion, chopped
- 1teaspoon powdered cumin
- Salt to taste
- ¼teaspoon cayenne pepper
- ½green pepper, chopped
- 1cup water
- 2pounds lean flank steak
Nutritional analysis per serving (4 servings)
410 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 49 grams protein; 872 milligrams sodium
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.
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Preparation
- 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 1½ to 2 hours, depending on thickness.
- 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
Comments
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.
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.