Sobrebarriga (Flank Steak) Colombian Style Recipe

• 2 lbs flank steak (sobrebarriga), trimmed
• 2 tbsp vegetable oil
• 1 large white onion, sliced
• 4 garlic cloves, minced
• 2 medium tomatoes, chopped
• 1 red bell pepper, sliced
• 1 cup beef stock
• 1/2 cup dark beer
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 bay leaf
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• 1 tbsp white vinegar
• 1/2 tsp sugar
• 1/2 tsp dried oregano

Sobrebarriga Instructions

1. Place the flank steak on a cutting board and use a meat mallet to pound both sides until the meat is about 1/2 inch thick, helping to tenderize it.
2. In a large bowl, combine 1 tablespoon vegetable oil, half of the sliced onion, half of the minced garlic, 1 tablespoon Worcestershire sauce, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1 teaspoon kosher salt, 1/4 cup chopped cilantro, 1 tablespoon white vinegar, and 1/2 teaspoon dried oregano to create the marinade.
3. Rub the marinade all over the steak, making sure it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Remove the steak from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
5. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the steak for 2-3 minutes per side until browned. Remove the steak and set aside.
6. Add the remaining sliced onion, minced garlic, and red bell pepper to the pot. Sauté for 3-4 minutes until softened.
7. Add the chopped tomatoes and cook for another 3 minutes, stirring occasionally.
8. Stir in the reserved marinade, tomato paste, beef stock, dark beer, bay leaf, remaining cumin, remaining smoked paprika, remaining black pepper, remaining kosher salt, and sugar. Mix well to combine.
9. Return the seared steak to the pot, nestling it into the sauce. Bring the mixture to a gentle simmer.
10. Cover the pot and cook on low heat for 2.5 to 3 hours, turning the steak once or twice, until the meat is very tender and can be easily pulled apart with a fork.
11. Remove the steak from the pot and slice it against the grain. If desired, reduce the sauce over medium heat until thickened.
12. Return the sliced steak to the sauce, stir in the remaining chopped cilantro, and simmer together for 5 minutes to meld the flavors.
13. Taste and adjust seasoning with additional salt or pepper if needed. Garnish with extra cilantro before serving.