🇨🇴 Colombian Cuisine

Sobrebarriga en Salsa

Flank Steak in Creole Sauce

Prep Time 15 min

Servings 6

Difficulty Medium

Calories 422 kcal

Tender slow-braised beef flank steak smothered in a rich tomato and onion hogao sauce, a beloved Bogota comfort dish served with potatoes and rice.

Ingredients

1 Season flank steak generously with salt, pepper, and cumin.
2 Sear beef in a hot Dutch oven until browned on both sides. Remove.
3 Add onions and garlic, cook until golden. Add tomatoes and cook until saucy.
4 Return beef to pot. Add broth and bay leaf. Cover tightly.
5 Braise at 160°C (320°F) for 2.5-3 hours until fork-tender.
6 Slice beef against the grain. Spoon sauce generously over slices. Garnish with cilantro.

Did You Know?

Sobrebarriga literally means "over the belly" — named for the cut of meat that sits over the belly of the cow.