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Colombian Stewed Flank Recipe

Recipe by: wifeyluvs2cook

"This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook2 h 10 m
  • Ready In2 h 35 m
  • 1Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
  • 2Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.
Ingredients
  • 4 servings
  • 236 cals
  • 2 tablespoons corn oil
  • 1 pound flank steak
  • 1 large Spanish onion, thinly sliced
  • 4 large cloves garlic, chopped
  • 5 Roma tomatoes, chopped
  • 1/2 teaspoon salt
  • 2 teaspoons black pepper, or to taste
  • 1 1/2 teaspoons ground cumin
  • 2 1/2 cups water
  • 2 cubes beef bouillon, crumbled
Nutrition

Amount per serving ( 5 total)

  • Calories:
    236
    12%
  • Fat:
    15.6
    24%
  • Carbs:
    9.2
    3%
  • Protein:
    15.4
    31%
  • Cholesterol:
    36
    12%

Based on a 2,000 calorie diet

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