Alberta Flank Steak Food

SOBREBARRIGA (COLOMBIAN FLANK STEAK)

Steps:

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

ALBERTA FLANK STEAK

Steps:

• Combine soya sauce, wine, oil and ginger or garlic in a shallow bowl. Score meat with shallow cuts, criss-cross-style at 2-inch intervals and add to marinade, turning to coat meat. Cover and refrigerate for at least four hours but preferably overnight, turning occasionally.
• Remove meat from bowl, reserving marinade. Barbecue over medium-hot coals or at medium-high setting, brushing occasionally with marinade, 4 to 6 minutes per side, or until cooked to desired doneness.
• Remove from barbecue and let stand for 5 minutes, then cut diagonally across the grain, in extra-thin slices. Wrap well and chill.