Colombian Recipes Wiki



Flank steak


  • 2 lbs flank steak, trimmed of all fat
  • 1½ tsp salt
  • freshly ground pepper
  • 3 tbsp vegetable oil for marinade
  • 1 cup coarsely chopped onions
  • ½ cup finely diced celery
  • ½ tsp minced garlic
  • 4 small tomatoes, finely chopped
  • 3 tbsp oil for frying
  • 2 cups water
  • 1 bottle of beer
  • ½ tsp salt
  • 1 tsp ground cumin


  1. Marinate the meat overnight with salt, pepper, vegetable oil, onions, celery, garlic and tomatoes.
  2. The next day, heat 3 Tbsp of oil over high heat in a heavy casserole and add the flank steak; brown it quickly on both sides without burning.
  3. Transfer the steak to a plate and sauté the vegetables until they are soft but not brown.
  4. Return the meat to the casserole.
  5. Pour in the water and beer and bring to a boil.
  6. Cover the casserole and cook slowly for about two hours until the meat is tender.
  7. The last hour of cooking add the final ½ tsp of salt and the 1 tsp of ground cumin.
  8. Remove the flank steak and put it on an oven-proof plate.
  9. Top with onions, etc. and brown under the broiler.