The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Flank Steak (Sobrebarriga)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-pound flank steak, with layer of fat left on 1 medium onion, chopped 2 cloves garlic, chopped
2 medium tomatoes, chopped 1 carrot, scraped and chopped 1 bay leaf
2 or 3 sprigs parsley 1/2 teaspoon thyme 1/2 teaspoon oregano
salt, freshly ground pepper beef stock or water 1 or 2 tablespoons butter, softened at room temperature
1 cup fresh breadcrumbs



1 Put the steak into a large saucepan with the onion, garlic, tomatoes, carrot, bay leaf, parsley sprigs, thyme, oregano, and salt and pepper to taste. Add enough stock or water to cover the meat and cook it, covered, over low heat for about 2 hours, or until it is tender. Remove the meat from the liquid, pat it dry with paper towels, and place it in a broiling pan, fat side up. Spread the butter over the meat and cover with breadcrumbs. Broil until the crumbs are golden brown. Slice the steak and arrange it on a heated platter. Strain the hot seasoned liquid into a sauceboat. Serve with Papas Chorreadas.

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