Sobrebarriga (Colombian Flank Steak)


2 lbs flank steak, 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 tomato
3 teaspoons oil (for frying)
2 cups water
12 ounces beer
1/2 teaspoon salt
1 teaspoon ground cumin


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.

La Moon
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