Colombian Stewed Flank

admin 24/04/20 Recipes


4 servings

Prep Time


Cook Time



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


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.


Calories: 236 kcal

Carbohydrates: 9.2 g

Cholesterol: 36 mg

Fat: 15.6 g

Fiber: 2.1 g

Protein: 15.4 g

Sodium: 770 mg

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