Colombian Sobrebarriga al Horno – Baked Flank Steak
A beloved dish from Colombia, Sobrebarriga al Horno is flank steak marinated in a tomato, onion, and beer sauce, then slow-baked until melt-in-your-mouth tender.
Ingredients (Serves 4):
* 1kg beef flank steak (sobrebarriga)
* 1 onion, chopped
* 2 tomatoes, chopped
* 2 garlic cloves, minced
* 1 cup beer
* 1 tsp cumin
* Salt, black pepper
* Fresh cilantro (optional)
Instructions:
1. Blend onion, tomatoes, garlic, cumin, salt, and beer into a marinade.
2. Marinate beef for 2–4 hours.
3. Preheat oven to 160°C (320°F). Place beef and marinade in a baking dish.
4. Cover with foil and bake for 3 hours until fork-tender.
5. Slice and serve with rice, yucca, or fried plantains.
Colombian Tip:
Serve with hogao (a tomato-onion sauce) and avocado for a full traditional plate.
Colombian Sobrebarriga al Horno – Baked Flank Steak
A beloved dish from Colombia, Sobrebarriga al Horno is flank steak marinated in a tomato, onion, and beer sauce, then slow-baked until melt-in-your-mouth tender.
Ingredients (Serves 4):
* 1kg beef flank steak (sobrebarriga)
* 1 onion, chopped
* 2 tomatoes, chopped
* 2 garlic cloves, minced
* 1 cup beer
* 1 tsp cumin
* Salt, black pepper
* Fresh cilantro (optional)
Instructions:
1. Blend onion, tomatoes, garlic, cumin, salt, and beer into a marinade.
2. Marinate beef for 2–4 hours.
3. Preheat oven to 160°C (320°F). Place beef and marinade in a baking dish.
4. Cover with foil and bake for 3 hours until fork-tender.
5. Slice and serve with rice, yucca, or fried plantains.
Colombian Tip:
Serve with hogao (a tomato-onion sauce) and avocado for a full traditional plate.
