Sobrebarriga en Salsa Criolla (Braised Flank Steak in Tomato-Scallion Hogao) – Authentic Colombia Recipe
Succulent Colombian steak braised until fork-tender beneath a blanket of savory hogao sauce.
- Country of Origin
- 🇨🇴 Colombia (South America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender flank steak, Boiled potatoes, Rich tomato and scallion sauce, Cumin, Garlic
Ingredients for Sobrebarriga en Salsa Criolla (Braised Flank Steak in Tomato-Scallion Hogao) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender flank steak, prepped into bite-sized pieces
- 1.5 cups boiled potatoes, washed and trimmed
- 1 cup rich tomato and scallion sauce
- 1 medium onion and 3 cloves garlic, finely minced with cumin
- 1.5 tbsp traditional Colombia seasoning (garlic, thyme, bay leaf, cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender flank steak for 5 minutes.
- Add minced onion, garlic, cumin, and garlic, thyme, bay leaf, cilantro, stirring for 2 minutes until deeply aromatic.
- Add boiled potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in rich tomato and scallion sauce right before serving warm.