This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Flank Steak with Avocado Salsa
Sloppied Flank Steak Sandwiches
Firecracker Flank Steak
Flank Steak Marinade
Korean Marinated Flank Steak
more »
Top Related Articles
Budget-Friendly Recipes for Ground Beef
Argentina Opens Up
Roasting Meat
5 Most-Loved Meatloaf Recipes
Perfect Prime Rib
Tying Roasts
Making Meatloaf
Roasting Lamb
Rotisserie Chicken Jump-starts Snazzy Meals
Searing Meats: Tips and Tricks
Related Collections
300 Calories or Less per Serving - Beef
Colombia
300 Calories or Less per Serving
Beef Flank
Egg-Free Main Dish Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Colombian Stewed Flank

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."

Rate/Review | Read Reviews (21)

What to Drink?
	Syrah
	Beer

Prep Time:
25 Min

Cook Time:
2 Hrs 10 Min

Ready In:
2 Hrs 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.
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.