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.
Serves 4.

search recipes, browse recipes, or see today's recipe

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart
Privacy