SOBREBARRIGA (COLOMBIAN FLANK STEAK)
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
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
CARNE ASADA: COLOMBIAN-STYLE GRILLED FLANK STEAK
Steps:
- In a bowl or large measuring cup, whisk together the vegetable oil, 1/2 bottle of beer, orange juice, lime juice, vinegar, and Worcestershire sauce.
- Whisk in the garlic, cumin, Sazon Goya, and salt and pepper to taste.
- Place the flank steak inside a resealable plastic bag and add the marinade mixture. Seal the bag tightly, then leave the steak to marinate overnight in the fridge.
- Heat the grill to medium-high. Remove the steak from the marinade and grill for 5 to 8 minutes on each side, or until it reaches your desired doneness .
- Let the steak rest for 5 minutes, then slice very thinly against the grain.
- Enjoy with your choice of sides or inside a taco or arepa.
Nutrition Facts : Calories 406 kcal, Carbohydrate 6 g, Cholesterol 119 mg, Fiber 0 g, Protein 42 g, SaturatedFat 6 g, Sodium 1418 mg, Sugar 2 g, Fat 22 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
SOBREBARRIGA A LA BRASA (FLANK STEAK COLOMBIAN-STYLE)
Provided by Bryan Miller
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 8
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
COLOMBIAN GUACAMOLE
Provided by Steven Raichlen
Categories Sauce Food Processor Onion Low Fat Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Avocado Healthy Low Cholesterol Vegan Jalapeño Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 21/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until thick sauce forms.
- Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
KEY WEST FLANK STEAK
My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. -Gretchen Ospina, Columbia Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped. , Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.
Nutrition Facts : Calories 271 calories, Fat 16g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 431mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
FLANK STEAK MARINADE
This flank steak recipe has been in our family for years. Quick, simple marinade to make that will keep your guests coming for more.
Provided by Chef Ron
Categories Flank Steak
Time 8h25m
Yield 6
Number Of Ingredients 12
Steps:
- Score the flank steak by making shallow crisscross cuts on both sides.
- Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
- Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 481.7 calories, Carbohydrate 32.6 g, Cholesterol 24.9 mg, Fat 31.6 g, Fiber 0.7 g, Protein 14.9 g, SaturatedFat 5.6 g, Sodium 637.7 mg, Sugar 28.2 g
SOBREBARRIGA A LA BRASA(COLOMBIAN STYLE FLANK STEAK)
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
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
BEER-MARINATED FLANK STEAK WITH AJI AND GUACAMOLE
Provided by Steven Raichlen
Categories Beer Onion Low Cal High Fiber Backyard BBQ Dinner Lunch Steak Avocado Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.
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