Colombian Stewed Flank

Colombian Stewed Flank

30
wifeyluvs2cook 205

"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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Ingredients

2 h 35 m servings 236 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 770 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 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.
  2. Remove 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.

Reviews

30
  1. 35 Ratings

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Most helpful positive review

Very good! I'm a little confused by the reviewer that thinks Columbians overdo cumin - I can't see how this dish could be called 'Columbian' without it. A bonus to this recipe is the excellent b...

Most helpful critical review

This was OK, next time I might use a different cut of meat. Mine wasn't as tender as everyone else stated in their review.

Very good! I'm a little confused by the reviewer that thinks Columbians overdo cumin - I can't see how this dish could be called 'Columbian' without it. A bonus to this recipe is the excellent b...

I have had this saved for a while now, I finally got the chance to make it this weekend. I doubled the recipe to feed 10. I followed the recipe exactly and they turned out great, for the littl...

Excellent!! We all loved this dish....I made this in the crockpot and it turned out perfect....I may actually add more cumin next time....served with sliced avacado, warm tortillas and sour crea...

My family really raved about this one. It was delicious. I would definitely try it in the slow cooker or possibly give it another half an hour of simmer time, because mine could have been just a...

This is a wonderful recipe! I never write reveiws for the recipes I use, but this was a huge hit for the WHOLE family! The first night I made it I realized at the last minute I had no cummin. S...

I absolutely loved this. I simmered for about 2 1/2 hours. I served over Mexican rice. The next day I simmered the leftover steak (I used 6 big steaks) and rice together and served inside ste...

this was really good, I added a little more salt when I seared for the meat and whem i put all the tomatoes, and no cumin cause I personaly dont like it. I just added some garlic powder and some...

This was OK, next time I might use a different cut of meat. Mine wasn't as tender as everyone else stated in their review.

What an easy and tasty recipe! Followed the recipe pretty closely, except I used a yellow onion, 2 tsp of cumin (as per other reviewers) and cooked in the slow cooker 7 hours on low. Will defi...