• 2 lb flank steak, trimmed of all fat
  • 1 1/2 tsp salt
  • Freshly ground pepper
  • 3 tsp vegetable oil for marinade
  • 1 cup coarsely chopped onions
  • 1/2 cup finely diced celery
  • 1 tsp minced garlic
  • 4 small tomatoes, finely chopped
  • 3 tsp oil for frying
  • 2 cup water
  • 1 bottle beer
  • 1/2 tsp salt
  • 1 tsp ground cumin


Marinate the meat overnight with salt, pepper, vegetable oil, onions, celery, garlic and tomatoes.

The next day, heat 3 tsp of oil over high heat in a heavy casserole and add the flank steak; brown it quickly on both 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 casserole.

Pour in the water and beer and bring to a boil.

Cover the casserole and cook slowly for about two hours until the meat is tender.

The last hour of cooking add the final 1/2 tsp of salt and the 1 tsp of ground cumin.

Finally, remove the flank steak and put it on an oven-proof plate.

Top with onions, etc. and brown under the broiler.

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  • Alimento base: Flank steak
  • Dificultad: Easy
  • Tiempo preparación: 150 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Colombia
  • Comunidad:
  • Típica de: Colombia
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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