Sobrebarriga Colombian Flank Steak
Experience the bold flavors of Colombian cuisine with Sobrebarriga, a comforting and hearty flank steak stew that’s packed with aromatic spices and vibrant vegetables. This traditional dish features tender, slow-cooked flank steak simmered for hours in a rich tomato and beef broth infused with garlic, cumin, and paprika. Complemented by hearty potatoes, sweet carrots, and fresh cilantro, Sobrebarriga showcases the perfect balance of savory and earthy flavors. Ideal for gatherings or a cozy family dinner, this recipe is served best with white rice, arepas, or your favorite side dish. Whether you're recreating the taste of home or exploring Colombian flavors for the first time, this slow-cooked delight is sure to impress your taste buds. Perfect for meal prep or entertaining, Sobrebarriga is a must-try for lovers of global cuisine!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 1 large white onion
- 4 medium roma tomatoes
- 1 medium red bell pepper
- 4 large garlic cloves
- 4 stalks scallions
- 0.5 bunch fresh cilantro
- 4 cups beef broth
- 3 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 medium white potatoes
- 1 large carrot
Instructions
Trim any excess fat from the flank steak and season it with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of ground cumin.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the flank steak on both sides until browned, about 3-4 minutes per side. Remove the steak and set aside.
In the same pot, add the chopped onion, diced tomatoes, and chopped red bell pepper. Sauté for 5-7 minutes until soft.
Add the minced garlic and scallions to the pot and cook for another 2 minutes until fragrant.
Return the steak to the pot. Add the beef broth, paprika, and remaining 1 teaspoon of salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the steak for 2.5 hours, checking periodically to ensure the sauce does not dry out. Add water or broth if needed.
After 2.5 hours, add the peeled and diced potatoes, sliced carrot, and chopped cilantro to the pot. Stir to combine, cover, and cook for an additional 30 minutes or until the potatoes are tender.
Remove the pot from heat and allow it to rest for 10 minutes. Use a fork to shred the steak slightly if desired.
Serve the Sobrebarriga with white rice, arepas, or a side of your choice. Garnish with extra fresh cilantro for added flavor.
Nutrition Facts
Calories |
3272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 30.8 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 11777 mg | 512% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 27.3 g | ||
| Protein | 295.3 g | 591% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 417 mg | 32% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 7240 mg | 154% | |
*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.
