Best 3 Sobrebarriga Colombian Flank Steak Recipes
**Sobrebarriga Colombiana: A Succulent Flank Steak Symphony of Flavors**
Embark on a culinary journey to Colombia with Sobrebarriga Colombiana, a delectable flank steak dish that tantalizes taste buds with its symphony of flavors. This traditional recipe showcases the beauty of slow-cooking, allowing the flank steak to braise in a flavorful broth, infusing it with an array of aromatic spices and vegetables. The result is a fall-off-the-bone tender steak enveloped in a rich and savory sauce, perfect for special occasions or casual family gatherings.
This article unveils the secrets of Sobrebarriga Colombiana, guiding you through the step-by-step process of preparing this mouthwatering dish. Discover the art of selecting the perfect flank steak, marinating it in a blend of aromatic herbs and spices, and braising it to perfection in a flavorful broth.
In addition to the classic Sobrebarriga Colombiana recipe, this article offers a collection of variations to suit diverse culinary preferences. Explore the vibrant flavors of Sobrebarriga en Salsa Criolla, where the flank steak is smothered in a rich tomato-based sauce, or indulge in the tangy delight of Sobrebarriga al Vino Tinto, where red wine infuses the broth with its distinctive notes.
For those seeking a healthier alternative, the article introduces Sobrebarriga Colombiana en Olla a Presión, where the flank steak is cooked under pressure, preserving its nutrients while expediting the cooking process. And for a delightful twist, Sobrebarriga Colombiana Rellena takes center stage, featuring a savory filling of ground beef, rice, and vegetables, wrapped and cooked within the flank steak.
Whether you're a seasoned cook or a culinary novice, this comprehensive guide to Sobrebarriga Colombiana will equip you with the knowledge and confidence to create this exquisite dish in your own kitchen. Dive into the recipes, embrace the aromatic symphony of spices, and savor the tender, flavorful delight that is Sobrebarriga Colombiana.
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
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
Tips:
- Choose the right cut of meat: Flank steak is a flavorful and affordable cut of beef that is perfect for this dish. It is important to choose a flank steak that is at least 1 inch thick and has good marbling.
- Marinate the steak: Marinating the steak helps to tenderize it and add flavor. The marinade in this recipe is made with a combination of garlic, cumin, oregano, paprika, lime juice, and olive oil. You can also add other spices or herbs to your marinade, such as chili powder, coriander, or bay leaves.
- Cook the steak over high heat: Flank steak is best cooked over high heat so that it is seared on the outside and remains tender on the inside. You can cook the steak in a grill pan, a skillet, or on an outdoor grill.
- Let the steak rest before slicing: After cooking, let the steak rest for a few minutes before slicing. This helps the juices to redistribute and makes the steak more tender.
- Serve with your favorite sides: Sobrebarriga is traditionally served with a variety of sides, such as rice, beans, avocado, and plantains. You can also serve it with your favorite vegetables or salad.
Conclusion:
Sobrebarriga is a delicious and easy-to-make Colombian dish that is perfect for a weeknight meal or a special occasion. With its tender, flavorful meat and simple preparation, this dish is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting way to cook flank steak, give sobrebarriga a try.
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