andrejthechef
ColombiaSteakDinnerGluten-freeDairy-freeHigh protein

Sobrebarriga en Salsa Criolla

Flank steak braised until fork-tender, then simmered in salsa criolla. Old-school Bogotá cooking: cheap cut, long patience, big flavor.

prep
20 min
cook
2 h 50 min
total
3 h 10 min
serves
6
level
medium
Colombian sobrebarriga, flank steak in tomato and onion criolla sauce

Sobrebarriga is flank steak, a cut with a membrane that scares people off and rewards the ones who stay. Braised long enough, it turns silky, and the braising liquid becomes tomorrow’s soup.

The salsa criolla, tomato, two kinds of onion, cumin, is the same sauce family as hogao, just chunkier and made for meat. This is grandmother cooking from the Bogotá savanna.

Sobrebarriga is number 13 on our list of the top 20 famous Colombian foods.

method

  1. Put the flank steak in a large pot with the quartered onion, crushed garlic, bay leaves, a teaspoon of cumin, salt and the beer. Cover with water.

  2. Simmer, covered, for 2.5 to 3 hours (or 50 minutes in a pressure cooker) until a fork slides in without resistance. Keep the broth.

  3. Make the salsa criolla: cook both onions in the oil until soft, add the tomatoes, minced garlic and the rest of the cumin, and cook for 12 minutes until saucy. Season.

  4. Slice the rested meat across the grain into serving pieces.

  5. Lay the meat in the sauce with a ladle of the braising broth and simmer gently for 15 minutes so the two get acquainted.

  6. Finish with cilantro. Serve with white rice, salted potatoes and the sauce spooned over.

chef's tips

  • Leave the membrane on. It melts during the braise and that gelatin is the texture of the dish.
  • Every Colombian kitchen does this in a pressure cooker. Use one if you have it.
  • Strain the leftover broth; with potatoes and cilantro it is tomorrow’s lunch.