Sobrebarriga a La Brasa(Colombian Style Flank Steak) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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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. 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 |
Directions:
1. In a large pot, combine everything but the steak and bring to a boil.
2. 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.
3. Pre-heat the broiler or prepare a charcoal fire.
4. 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.
5. Note: The meat can be cooked on the stove in advance as long as it is brought to room temperature before being grilled.
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