Sobrebarriga - Flank Steak
2 lbs. flank steak, trimmed of all fat
1 1/2 t. salt
freshly ground pepper
3 T. vegetable oil for marinade
1 cup coarsely chopped onions
1/2 cup finely diced celery
1/1 t. minced garlic
4 small tomatoes, finely chopped
3 T. oil for frying
2 cups water
1 bottle of beer
1/2 t. salt
1 t. ground cumin
Marinate the meat overnight with salt, pepper, vegetable oil, onions, celery, garlic
and tomatoes. The next day, heat 3 T. of oil over high heat in a heavy casserole and add
the flank steak; brown it quickly on both 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 casserole. Pour in the water and beer and bring to a boil. Cover the casserole and
cook slowly for about two hours until the meat is tender.
The last hour of cooking add the final 1/2 t. of salt and the 1 t. of ground cumin.
Finally, remove the flank steak and put it on an oven-proof plate. Top with onions, etc.
and brown under the broiler.
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