Braised Flank Steak (Sobrebarriga)
Flank steak simmered low and slow until it falls apart, then seared until the edges turn crisp and golden, served under a tangy criollo tomato sauce. The quintessential Colombian Sunday lunch.
Servings
Ingredients
Nutrition
Per serving
Steps
Build the broth
Put the flank steak in a large pot and cover with the water or stock. Add the onion, garlic, scallions, bay leaves, cumin, salt, pepper and cilantro sprigs. Bring to a boil over high heat, skimming off any grey foam that rises to the top so the broth stays clean and clear.
- 1.4 kg flank steak
- 2.5 litres water or stock
- 1 onion, quartered
- 4 cloves garlic
- 2 scallions
- 2 bay leaves
- 1 tbsp cumin
- 1 tbsp salt
- 1 tsp pepper
- 4 sprigs cilantro
✅ Done when: the liquid is simmering gently and the foam has been skimmed off
Braise until tender
Lower the heat so the liquid barely bubbles, cover partially and simmer for 2½ to 3 hours, turning the meat once halfway through. Alternatively, cover tightly and braise in the oven at 150°C (300°F) for the same time. The steak is ready when a fork slides in with almost no resistance but the piece still holds its shape.
✅ Done when: a fork sinks in easily and the meat is fully cooked through, with no pink inside
Rest, strain, slice
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Make the criollo sauce
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Crisp the steak
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Plate and serve
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Build the broth
Put the flank steak in a large pot and cover with the water or stock. Add the onion, garlic, scallions, bay leaves, cumin, salt, pepper and cilantro sprigs. Bring to a boil over high heat, skimming off any grey foam that rises to the top so the broth stays clean and clear.
- 1.4 kg flank steak
- 2.5 litres water or stock
- 1 onion, quartered
- 4 cloves garlic
- 2 scallions
- 2 bay leaves
- 1 tbsp cumin
- 1 tbsp salt
- 1 tsp pepper
- 4 sprigs cilantro
✅ Done when: the liquid is simmering gently and the foam has been skimmed off
Braise until tender
Lower the heat so the liquid barely bubbles, cover partially and simmer for 2½ to 3 hours, turning the meat once halfway through. Alternatively, cover tightly and braise in the oven at 150°C (300°F) for the same time. The steak is ready when a fork slides in with almost no resistance but the piece still holds its shape.
✅ Done when: a fork sinks in easily and the meat is fully cooked through, with no pink inside
Rest, strain, slice
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Make the criollo sauce
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Crisp the steak
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Plate and serve
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The Story Behind the Dish
Sobrebarriga grew out of Colombian kitchens making the most of an inexpensive, hard-working cut of beef. Simmered for hours with onion, garlic and herbs, the tough flank became tender and deeply flavourful, far too good to be considered a second-class cut.
Over time cooks added a final step: searing the cooked slices until the edges crisp and char, then finishing the plate with a bright, tangy criollo tomato sauce. It became a staple of the Colombian Sunday lunch table, served alongside rice, boiled potatoes or arepa.
⭐ Why It's Famous
It is loved for the contrast it delivers in one dish: meat that falls apart at the touch of a fork, with crisp, caramelised edges, all under a tangy, savoury tomato sauce.
💡 Fun Fact
The name literally means 'over the belly,' describing exactly where this cut sits on the cow.
Bogotá and the Andean highlands of Colombia
4.71°N, -74.07°W
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