Sobrebarriga a La Brasa Colombian Style Flank Steak
Immerse yourself in the flavors of Colombia with Sobrebarriga a La Brasa, a mouthwatering grilled flank steak recipe that combines tender, marinated beef with bold, aromatic ingredients. This traditional Colombian dish features flank steak infused with a zesty blend of fresh cilantro, garlic, white onion, tangy vinegar, and a splash of beer, creating a marinade that tenderizes the meat while adding layers of rich flavor. Scored and grilled to perfection, the steak develops a beautiful char while remaining juicy and flavorful inside. A fresh squeeze of lime adds a citrusy brightness to every bite. Quick to prepare yet deeply flavorful, this dish is perfect for cookouts or family dinners and pairs beautifully with classic Colombian sides like white rice, fried plantains, and avocado. Whether you're a Latin American cuisine enthusiast or simply love grilling, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pounds flank steak (sobrebarriga)
- 1 large white onion
- 4 large garlic cloves
- 0.5 cups fresh cilantro
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vinegar (white or apple cider)
- 3 tablespoons olive oil
- 1 cup beer (preferably light lager)
- 1 large lime
Instructions
Start by rinsing the flank steak under cold water and patting it dry with paper towels.
Using a sharp knife, score the surface of the steak in a crisscross pattern on both sides. This helps the marinade penetrate thoroughly.
In a blender or food processor, combine the onion, garlic cloves, cilantro, cumin, salt, black pepper, vinegar, olive oil, and beer. Blend until a smooth marinade forms.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it is fully coated. If using a dish, turn the steak several times to ensure even coating.
Seal the bag (or cover the dish) and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to soak in.
When ready to cook, preheat your grill to medium-high heat (about 375–400°F). If using a charcoal grill, allow the coals to burn until covered in white ash for steady heat.
Remove the steak from the marinade and let any excess marinade drip off. Discard the remaining marinade.
Place the steak on the hot grill grates. Grill for about 5–7 minutes per side, or until the internal temperature reads 130–135°F for medium-rare or adjust to your preferred level of doneness.
While grilling, slice the lime in half and squeeze its juice over the steak for added brightness and flavor.
Once cooked to your desired doneness, remove the steak from the grill and let it rest for 5–10 minutes to allow the juices to redistribute.
Slice the flank steak against the grain into thin strips and serve immediately with your favorite Colombian sides, such as white rice, fried plantains, avocado, or a fresh tomato salad.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5250 mg | 228% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.0 g | ||
| Protein | 259.9 g | 520% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 3993 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
