• 2 pound flank steak, with layer of fat left on
  • 2 medium tomatoes, chopped
  • 2 or 3 sprigs parsley
  • Salt and freshly ground pepper
  • 1 cup fresh breadcrumbs
  • 1 medium onion, chopped
  • 1 carrot, scraped and chopped
  • 1/2 teaspoon thyme
  • Beef stock or water
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1 or 2 tablespoons butter, softened at room temperature


Put the steak into a large saucepan with the onion, garlic, tomatoes, carrot, bay leaf, parsley sprigs, thyme, oregano, and salt and pepper to taste.

Add enough stock or water to cover the meat and cook it, covered, over low heat for about 2 hours, or until it is tender.

Remove the meat from the liquid, pat it dry with paper towels, and place it in a broiling pan, fat side up.

Spread the butter over the meat and cover with breadcrumbs.

Broil until the crumbs are golden brown.

Slice the steak and arrange it on a heated platter.

Strain the hot seasoned liquid into a sauceboat.

Serve with papas chorreadas.

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  • Alimento base: Steak
  • Dificultad: Average
  • Tiempo preparación: 150 min.
  • Comensales: 6
  • 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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