Colombian-Style Braised Flank Steak

Ingredients

• 2 pounds (900g) flank steak 2 pounds (900g) flank steak
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cumin, paprika, dried oregano, salt, and pepper. Rub the mixture all over the flank steak, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
2. 2.
   Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Add the marinated flank steak and sear it on both sides until browned, about 3-4 minutes per side. Remove the steak from the pan and set it aside.
3. 3.
   In the same pan, add the sliced onions, minced garlic, diced tomatoes, and red bell pepper. Sauté until the vegetables are softened and fragrant, about 5 minutes.
4. 4.
   Return the seared flank steak to the pan and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 2-3 hours, or until the meat is tender and easily shreds with a fork.
5. 5.
   Once the flank steak is cooked, remove it from the pan and let it rest for a few minutes. Slice the meat against the grain into thin strips.
6. 6.
   Serve the braised flank steak with the simmered vegetables and a ladle of the flavorful broth. Garnish with fresh cilantro for an added burst of freshness.

Treat your ingredients with care...

• Flank steak — Marinating the flank steak overnight will result in a more tender and flavorful meat. Make sure to slice the meat against the grain for maximum tenderness.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño or a pinch of cayenne pepper to the simmering broth.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the broth during the last few minutes of cooking.
• Leftovers can be used to make delicious sandwiches or tacos the next day.
• If you don't have a Dutch oven, you can use a slow cooker on low heat for 6-8 hours instead.
• To save time, you can marinate the flank steak the night before and refrigerate it until ready to cook.

Serving advice

Serve the Colombian-Style Braised Flank Steak with a side of white rice, fried plantains, and a fresh avocado salad. The tender meat and flavorful broth pair perfectly with the fluffy rice and the sweetness of the plantains. Garnish with fresh cilantro for a vibrant touch.

Presentation advice

Arrange the sliced flank steak on a platter, surrounded by the simmered vegetables and a ladle of the savory broth. Sprinkle some fresh cilantro on top for a pop of color. Serve the side dishes in separate bowls or on the side to create an inviting and visually appealing presentation.