Best 3 Sobrebarriga A La Brasacolombian Style Flank Steak Recipes

In the realm of culinary delights, the sobrebarriga a la brasa, a Colombian-style flank steak recipe, stands as a testament to the harmonious union of flavors and textures. Bursting with audacious taste, this dish captures the essence of Colombian cuisine, where bold spices dance gracefully with the natural goodness of premium flank steak, creating an unforgettable symphony of flavors. This comprehensive guide will unveil the secrets behind crafting this exceptional dish, guiding you through the selection of prime ingredients, the art of marinating, the mastery of grilling techniques, and the creation of tantalizing accompaniments that elevate the sobrebarriga a la brasa experience to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

SOBREBARRIGA A LA BRASA (FLANK STEAK COLOMBIAN-STYLE)

Sobrebarriga a la Brasa (Flank steak Colombian-style) image

Provided by Bryan Miller

Categories dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 ounces beer
1 onion, chopped
1 teaspoon powdered cumin
Salt to taste
1/4 teaspoon cayenne pepper
1/2 green pepper, chopped
1 cup water
2 pounds lean flank steak

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)

Sobrebarriga (Colombian Flank Steak) image

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

Ingredients

2 lbs flank steaks, trimmed of all fat
1 1/2 teaspoons salt
fresh ground pepper
3 teaspoons vegetable oil (for marinade)
1 cup coarsely chopped onion
1/2 cup diced celery
1 teaspoon minced garlic
4 small tomatoes
3 teaspoons oil (for frying)
2 cups water
12 ounces beer
1/2 teaspoon salt
1 teaspoon ground cumin

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)

Sobrebarriga a La Brasa(Colombian Style Flank Steak) image

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

Ingredients

6 ounces beer
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon cayenne
1/2 green pepper, seeded and chopped
1 cup water
2 lbs flank steaks, very lean, trimmed

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

Tips:

To ensure the flank steak is tender, use a meat mallet to pound it until it is about 1/4 inch thick. This will help break down the fibers and make it more tender when cooked.
For the best flavor, marinate the flank steak for at least 30 minutes, or up to overnight. This will allow the flavors of the marinade to penetrate the meat.
When grilling the flank steak, cook it over high heat for a short amount of time. This will help to create a nice crust on the outside while keeping the inside juicy and tender.
Let the flank steak rest for a few minutes before slicing it. This will help the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Serve the flank steak with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

Sobrebarriga a la Brasa is a delicious and flavorful Colombian dish that is perfect for a special occasion or a casual weeknight meal. With its tender flank steak, flavorful marinade, and smoky grilled flavor, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook flank steak, give Sobrebarriga a la Brasa a try.