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    My Colombian Recipes » Recipes » Main Dishes » Beef » Sobrebarriga Al Horno (colombian-style Baked Flank Steak)

    Sobrebarriga al Horno (Colombian-Style Baked Flank Steak)

    Apr 29, 2013 · Modified: Jul 19, 2021 by Erica Dinho · 8 Comments

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    Sobrebarriga al Horno (Colombian-Style Baked Flank Steak) |mycolombianrecipes.comPin

    Sobrebarriga al Horno (Colombian-Style Baked Flank Steak)

    Erica Dinho
    5 from 8 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Colombian
    Servings 4 servings

    Ingredients
     

    • 2 pounds of flank steak
    • 8 cups of water
    • 1 cup of aliños sauce
    • 1 dark beer
    • Salt and pepper to your taste
    • ½ cup of bread crumbs

    Instructions
     

    • In a pot, place the flank steak, water, aliuños sauce salt and pepper. Cook over medium heat for about 2 hours or until the meat is cooked.
    • Remove the beef from the pot and drain. Place the beef in a bowl, add the beer and let sit for 15 minutes. Preheat the oven to 350°F.
    • Place the beef on a greased baking sheet, top with the bread crumbs and place in the oven. Cook for about 20 to 25 minutes.
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    Sobrebarriga al Horno (Colombian-Style Baked Flank Steak)Pin

    Sobrebarriga is a particular cut of beef thats Spanish name literally translates to "over the belly" in English. The most comparable cut of meat that I've found here in the United States is flank steak. There are many different traditional Colombian dishes that use this cut of meat such as, Carne Desmechada (Colombian-Style Shredded Beef), Sobrebarriga Sudada (Stewed Flank Steak), Sobrebarriga en Salsa (Flank Steak in Creole Sauce), and this Sobrebarriga al Horno (Colombian-Style Baked Flank Steak). This particular dish is very popular in the capital of the country, Bogotá, and is usually served with papas chorriadas and white rice on the side.

    Sobrebarriga al Horno (Colombian-Style Baked Flank Steak)Pin

    The traditional way to make Sobrebarriga al Horno is to cook the flank steak in water with vegetables and Colombian spices, then the piece of beef is top with breadcrumbs and baked in the oven. Cooking the flank steak this way helps the meat to become very tender and flavorful.

    Sobrebarriga al Horno (Colombian-Style Baked Flank Steak)Pin

    Sobrebarriga al Horno is one of the beef dishes I often make at home. It’s a simple Colombian dish but the taste and texture is absolutely delicious. Serve this dish with a side of papas chorriadas for a truly homey Colombian meal.

    Buen provecho!

    Sobrebarriga al Horno (Colombian-Style Baked Flank Steak)Pin
    SobrebarrigaPin
    Sobrebarriga al Horno (Colombian-Style Baked Flank Steak)Pin

    More Beef Recipes

    Chickpeas With Ground Meat (Garbanzos Con Carne Molida)Carne Con Champiñones (Beef With Mushrooms)Carrots And Meatballs Soup (Sopa De Zanahoria Y Albondigas)Carne Desmechada O Ropa Vieja (Shredded Beef)Higado Con Salsa Criolla (Liver With Creole Sauce)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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    Reader Interactions

    Comments

    1. Evelyne@cheapethniceatz

      April 29, 2013 at 11:56 am

      5 stars
      What an unusual dish. Being used to eating medium-rare I am surprised by your saying the meat is tender when fully cooked. But the beer must help. Totally worth a try to prove me wrong lol.

      Reply
    2. Jorge

      April 30, 2013 at 9:34 am

      5 stars
      In the Ingredients you call for Alinos Sauce but there is no indication of what that it is and how to make it. In the search área I typed Alinos Sauce but gave me no results.

      Reply
      • Erica Dinho

        April 30, 2013 at 8:45 pm

        5 stars
        Here is the link: https://www.mycolombianrecipes.com/seasoning-paste-alinos/

        Reply
        • ManoloPertuz

          April 03, 2019 at 6:57 am

          5 stars
          Se hace picando cebolla larga,cebolla blanca,tomate ,ajo.Esto se sofríe en aceite y se le agrega bien picadito CILANTRO, Perejil,Oregano yTomillo
          Se deja reducir la salsa para Q espese un pico ah hay Q agregarle sal,pimienta y comino
          "SE LLAMA HOGO O AHOGO SEGUN LA REGION"

          Reply
      • Anonymous

        December 16, 2018 at 11:11 am

        5 stars
        Comino, color, Romero, hojas de laurel, etc

        Reply
      • Martha Reiss

        December 26, 2022 at 5:13 pm

        5 stars
        Aliño or Aliños, means condiments. Salt, Minced Onion, Rosemary Garlic blend, Black pepper. Try not to add too much.

        Reply
    3. Belinda @zomppa

      May 01, 2013 at 8:17 pm

      5 stars
      I can say that this should be IN my belly!

      Reply
    4. Elmer

      September 16, 2015 at 7:56 am

      5 stars
      Puedo comentar que el flanco steak de Estados Unidos , esta si es una carne tierna pero muy magra , que. Es fabulosa comiéndola recién preparada porque después se vuelve dura y seca ; comparada con la sobrebrriga nuestra , realmente no se parece en NADA a la colombiana . Feliz día

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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