Best 3 Sobrebarriga A La Brasa Flank Steak Colombian Style Recipes
**Introducing Sobrebarriga a la Brasa (Flank Steak Colombian Style) and Other Featured Recipes**
Savor the tantalizing flavors of Sobrebarriga a la Brasa, a traditional Colombian dish that showcases the bold and savory taste of grilled flank steak. Marinated in a vibrant blend of spices, herbs, and tangy citrus, this succulent cut of beef is grilled to perfection, delivering a symphony of flavors in every bite. Accompany your Sobrebarriga with a vibrant array of Colombian accompaniments, such as the refreshing Ensalada de Tomate y Cebolla (Tomato and Onion Salad), the zesty Hogao Sauce, and the earthy Papa Criollas Cocidas (Boiled Potatoes). Transport yourself to the heart of Colombia with this authentic culinary experience, where the richness of flavors and the vibrant atmosphere create an unforgettable dining experience.
SOBREBARRIGA A LA BRASA(COLOMBIAN STYLE FLANK STEAK)
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.
Provided by Chef Kate
Categories Steak
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 410.2, Fat 19, SaturatedFat 7.8, Cholesterol 93, Sodium 709, Carbohydrate 5.3, Fiber 0.7, Sugar 1.6, Protein 48.8
SOBREBARRIGA A LA BRASA (FLANK STEAK COLOMBIAN-STYLE)
Provided by Bryan Miller
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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 1/2 to 2 hours, depending on thickness.
- 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.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 8 grams, Sodium 872 milligrams, Sugar 2 grams
SOBREBARRIGA (COLOMBIAN FLANK STEAK)
This Colombian dish has the true flavors of the area. For some reason butchers here in the U.S.of A. have quit cutting Flank Steak and are pushing Sirloin, etc (A more expensive cut of meat). When i can't find the flank steak, I will use the Skirt Steak intended for use with fajitas.
Provided by Witch Doctor
Categories Steak
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes.
- 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.
- Transfer the steak to a plate and sauté the vegetables until they are soft but not brown.
- Return the meat to the Dutch oven. Pour in the water and beer and bring to a boil.
- 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.
- Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler.
Nutrition Facts : Calories 509.6, Fat 25.9, SaturatedFat 8.7, Cholesterol 154.2, Sodium 1309.6, Carbohydrate 11.3, Fiber 2, Sugar 4.3, Protein 50
Tips:
- Select the Right Flank Steak: Choose a flank steak that is at least 1 inch thick and has good marbling. This will ensure that the steak is tender and flavorful.
- Marinate the Steak: Marinating the flank steak in a flavorful marinade for at least 30 minutes will help to tenderize the meat and infuse it with flavor.
- Cook the Steak Over High Heat: Flank steak is best cooked over high heat so that it can quickly sear and caramelize. This will create a delicious crust on the outside while keeping the inside tender and juicy.
- Let the Steak Rest: After cooking, let the steak rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
- Slice the Steak Against the Grain: When slicing the steak, be sure to slice it against the grain. This will help to make the steak more tender and easier to chew.
Conclusion:
Sobrebarriga a la Brasa, or Colombian-style grilled flank steak, is a delicious and flavorful dish that is perfect for any occasion. The flank steak is marinated in a flavorful marinade and then grilled over high heat until it is perfectly cooked. The steak is then served with a variety of sides, such as rice, beans, and vegetables. Sobrebarriga a la Brasa is a great way to enjoy a delicious and authentic Colombian meal.
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