Sobrebarriga a la Criolla: Colombian Flank Steak in Creole Sauce
Sobrebarriga a la Criolla is a spectacular, rich, and intensely savory meat dish that is considered a true delicacy in Colombian cuisine. While the flank steak cut is notoriously tough to work with, the phenomenal flavor absolutely compensates for the effort.
The secret to this 1-hour and 10-minute recipe is a powerful blender marinade. By liquefying a full bottle of beer with garlic, scallions, and herbs, and then pressure-cooking the beef directly in this mixture, the tough fibers break down completely, resulting in a steak that practically melts in your mouth!
Sobrebarriga a la Criolla (Colombian Flank Steak)
A savory, melt-in-your-mouth Colombian classic! Flank steak pressure-cooked in a rich beer, garlic, and scallion marinade.
Ingredients
- 4 lbs Flank steak Sobrebarriga
- 8 Scallion stalks Green onions
- 4 Beef bouillon cubes Cubos de caldo concentrado
- 1 Bottle of beer
- 1 Head of garlic
- 3 tablespoons Oil
- Bay leaf Laurel, to taste
- Thyme Tomillo, to taste
Instructions
- Prep the meat: The very first step is to thoroughly clean the flank steak (sobrebarriga). Cut it into large, manageable portions and set them aside.
- Blend the marinade: In a blender, combine the bottle of beer, the beef bouillon cubes, the scallion stalks, the oil, the peeled head of garlic, the bay leaf, and the thyme. Blend everything on high until you have a smooth, highly fragrant liquid marinade.
- Pressure cook: Place the large chunks of flank steak into a pressure cooker and pour the blended marinade directly over them. Seal the cooker and let the meat cook under pressure for approximately 1 hour.
- Serve: Once the time is up and the pressure is safely released, remove the incredibly tender meat. Serve the portions generously bathed in the rich cooking juices. It is traditionally best accompanied by white rice or creamy papas chorreadas (potatoes in cheese and tomato sauce)!
Video
Notes
- Mastering the Cut: The true complexity of this dish lies entirely in the cut of the meat. The sobrebarriga cannot be cut too thick or too thin, and it must be cooked for exactly the right amount of time. If undercooked, it is too tough; if overcooked, it becomes dry. When perfectly executed, it achieves an incredibly pleasant texture that practically melts in the mouth.
- Nutritional Powerhouse: Flank steak is an excellent source of B-complex vitamins, particularly Vitamin B12, which is essential for the production of red blood cells and the proper functioning of the nervous system. It also delivers a massive dose of vital minerals like iron, zinc, and phosphorus.
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