Entree: Colombia – Santander – Sobrebarriga a la Criolla (Flank steak braised in a tomato-onion creole sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 flank steak, approx. 2.5 lb (1.1 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (7 7/8 oz (225 g))
- 4 garlic cloves, minced (0.42 oz (12 g))
- 1 red bell pepper, seeded and diced (6 oz (170 g))
- 3 medium tomatoes, chopped (12 3/4 oz (360 g))
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) dry beer or dry white wine (optional) (1/2 cup (120 ml))
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 2 bay leaves
- 1 tsp (5 ml) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 lb (454 g) potatoes, peeled and quartered (to braise with the meat)
- 2 tbsp (30 ml) vegetable oil (for browning potatoes, if desired)

Show original ingredient measurements

- 1 flank steak, approx. 2.5 lb (1.1 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (225 g)
- 4 garlic cloves, minced (12 g)
- 1 red bell pepper, seeded and diced (170 g)
- 3 medium tomatoes, chopped (360 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) dry beer or dry white wine (optional) (120 ml)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 2 bay leaves
- 1 tsp (5 ml) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 lb (454 g) potatoes, peeled and quartered (to braise with the meat)
- 2 tbsp (30 ml) vegetable oil (for browning potatoes, if desired)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the flank steak dry and season generously with salt and pepper on both sides. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown the steak 3–4 minutes per side until well colored; transfer to a plate.
2. In the same pot, lower heat to medium, add the sliced onion and cook until translucent, about 5 minutes. Add the minced garlic and diced red pepper and cook 2–3 minutes more until softened.
3. Stir in the chopped tomatoes and tomato paste, cook 3–4 minutes to break down the tomatoes. Add the cumin, oregano, bay leaves, and sugar; season with a little salt and pepper.
4. Pour in the beef broth and beer or wine if using, scraping any browned bits from the bottom of the pot. Return the steak to the pot and nestle the potatoes around it.
5. Bring to a gentle simmer, then cover and reduce heat to low. Braise for 1 1/2 to 2 hours, turning the meat once, until the steak is very tender and the sauce has thickened. Add more broth or water if the sauce reduces too far.
6. Remove the steak and potatoes to a cutting board. If desired, simmer the sauce uncovered on medium heat 5–8 minutes to concentrate flavors; adjust salt and pepper.
7. Slice the steak against the grain into thick slices, return to the sauce to warm briefly. Serve the slices and potatoes spooned with the creole sauce and garnished with chopped cilantro. Traditionally served with white rice and fried plantain or avocado.

1. Pat the flank steak dry and season generously with salt and pepper on both sides. In a large heavy pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat and brown the steak 3–4 minutes per side until well colored; transfer to a plate.
2. In the same pot, lower heat to medium, add the sliced onion and cook until translucent, about 5 minutes. Add the minced garlic and diced red pepper and cook 2–3 minutes more until softened.
3. Stir in the chopped tomatoes and tomato paste, cook 3–4 minutes to break down the tomatoes. Add the cumin, oregano, bay leaves, and sugar; season with a little salt and pepper.
4. Pour in the beef broth and beer or wine if using, scraping any browned bits from the bottom of the pot. Return the steak to the pot and nestle the potatoes around it.
5. Bring to a gentle simmer, then cover and reduce heat to low. Braise for 1 1/2 to 2 hours, turning the meat once, until the steak is very tender and the sauce has thickened. Add more broth or water if the sauce reduces too far.
6. Remove the steak and potatoes to a cutting board. If desired, simmer the sauce uncovered on medium heat 5–8 minutes to concentrate flavors; adjust salt and pepper.
7. Slice the steak against the grain into thick slices, return to the sauce to warm briefly. Serve the slices and potatoes spooned with the creole sauce and garnished with chopped cilantro. Traditionally served with white rice and fried plantain or avocado.