Sobrebarriga al horno is a preparation from Cundinamarca in which the flank steak is first cooked in water with onion, garlic, and herbs, then topped with bread crumbs, sprinkled with beer, and baked.
It is traditionally served with papas chorreadas and dry-style rice (arroz seco).
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Colombian Oven-Roasted Flank Steak
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 8 to 10 servings
- Category: Main Course
- Cuisine: Colombian
Ingredients
- 4 pounds (2 kg) flank steak, cut into pieces
- Water, enough to cook the meat
- 2 green onion stalks (cebolla larga), chopped
- 2 white onions, peeled and chopped
- 4 garlic cloves, crushed
- 1 bunch of herbs (oregano, thyme, bay leaf, cilantro, marjoram, etc.)
- Salt and pepper to taste
- 1 bottle of beer (750 ml)
- 1 cup soft bread crumbs (miga de pan)
- Fat, as needed to grease the baking sheet
Preparation
- Cook the flank steak. Put it in plenty of water with the onions, garlic, herbs, salt, and pepper. Cook it for 3 hours in a regular pot (1 hour in a pressure cooker).
- Drain and top the meat. Remove it, drain it, and place it on a greased baking sheet. Sprinkle it with the bread crumbs and pour the beer over it.
- Bake and serve. Bake in a preheated oven at 350 °F (about 175 °C) for 20 minutes, sprinkling beer over the top from time to time. Serve with papas chorreadas and dry-style rice (arroz seco).
How to Serve
Oven-roasted flank steak is served with papas chorreadas and dry-style rice (arroz seco).
Recommended Side Dishes
- Papas chorreadas
- Dry-style rice (arroz seco)
Did You Know?
Sobrebarriga al horno is one of the flank steak preparations from Cundinamarca: the meat is first cooked in water and finished in the oven with bread crumbs and beer.
Frequently Asked Questions
Because the recipe first cooks the flank steak for 3 hours in water with onion, garlic, and herbs; it is then topped with bread crumbs and beer and baked for 20 minutes.
Yes. The source indicates 1 hour in a pressure cooker instead of 3 hours in a regular pot.
With papas chorreadas and dry-style rice (arroz seco).
The recipe uses 1 bottle of 750 ml: the meat is soaked with it and sprinkled with more from time to time while baking.
The oven-roasted version is finished in the oven with bread crumbs and beer and has no tomato sauce; the Creole sauce version is a different recipe on the site.
