Sobrebarriga en Salsa Criolla (Flank Steak with Creole Sauce)

Sobrebarriga en Salsa Criolla (Flank Steak with Creole Sauce) is a traditional and comforting Colombian dish. This is the perfect dish to make on a weekend when you have time cook the flank steak until is tender.

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About Sobrebarriga en Salsa Criolla

It is a traditional Colombian dish made with flank steak and a very flavorful Creole sauce. Salsa criolla is one of the foundations of Colombian home cooking. Depending on the region and family recipe, it can vary slightly, but its familiar combination of tomatoes, onions, garlic, and seasonings creates a rich, savory sauce that complements the beef beautifully.

This dish was one of my grandmother's favorite dishes and she made it at least once a month for our Sunday family dinners. My grandmother taught us that food really brings the family together, and when I was growing up, it was a tradition for the whole family to gather at her house on Sunday afternoon for a traditional Colombian dinner. She made traditional Colombian food like Sancocho, Arroz con Pollo, and Sobrebarriga en Salsa Criolla, among others. I remember those days well, all the guys playing cards or watching soccer on the TV, the kids playing outside and the women helping Mamita in the kitchen, talking and having the table ready. The family loved getting together and eating Mamita's food. It was a wonderful time!

The flank steak is cooked slowly until it practically falls apart, then finished in a flavorful tomato-and-scallion salsa criolla made with the cooking broth. It’s classic comfort food from the Cundinamarca and Boyacá region around Bogotá—weeknight-friendly with a pressure cooker, or a proper weekend project on the stovetop.

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What is Sobrebarriga?

Sobrebarriga literally means “over the belly.” In Colombia it refers to the long, flat, coarse-grained muscle from the cow’s abdomen—what American butchers sell as flank steak. Skirt steak is the closest substitute if you don't find flank steak and cooks a bit faster.

To make Sobrebarriga en Salsa Criolla, the flank steak has to be cooked for a long time and the meat will become very tender. You can make it using a regular pot, pressure cooker or a slow cooker.

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Ingredients You'll Need

The printable recipe card with exact amounts and cooking directions to make Sobrebarriga a la Criolla is below.

• Flank Steak: It's the main ingredient to make this dish, but if you don't find it replace it with skirt steak.
• Water: To cook the meat.
• Spices: Cumin, achiote or color, salt and black pepper.
• Vegetables: Onion, scallions, garlic, red bell pepper and tomatoes. 
• Oil: You can use your favorite oil.

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Cook's Notes

The directions in the printable recipe card are to make it in a regular pot, but below you can find cooking directions using a slow cooker, pressure cooker or instant pot.

Pressure cooker / Instant Pot option: Use 3–4 cups liquid total. Cook on high pressure for 50–60 minutes, then natural release for 15 minutes. Make the sauce on the stove as written. (Most Colombian families use an olla pitadora for this on weeknights.)

Slow cooker: 8 hours on low or 4–5 hours on high with about 4 cups liquid, then cook the sauce on the stove.

*Keep the simmer gentle. A hard boil tightens the meat.

*Cook the steak whole and slice only at the end, always against the grain.

*Make it ahead. The braised meat can sit in its broth in the fridge for a day or two; skim the fat, reheat, and make fresh sauce.

*Skirt steak works if you can’t find flank; start checking for tenderness around the 1½-hour mark on the stovetop.

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How to Serve it

My grandmother usually served it with white rice, yuca, avocado and fries on the side. But every cook and family have different side dishes to serve it. Some of the traditional sides are with white rice, boiled potatoes (or papas criollas if you can find them), and avocado. Yuca (boiled or fried), tajadas de maduro (sweet fried plantains), a simple tomato-onion salad, and a little Colombian ají on the side are all common. A cold beer or fresh juice completes it.

This is one of those recipes that gets better the next day. It also reheats welly and can be kept refrigerated for up to three days.

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Frequently Asked Questions

What cut of beef is used for sobrebarriga?

Sobrebarriga is traditionally made with a flank or abdominal cut of beef. Skirt steak is a possible substitute, although the precise cut and thickness can affect cooking time and texture.

How long does sobrebarriga take to cook on the stovetop?

It depends on the cut, thickness, and cooking temperature. Plan for a few hours of gentle simmering for many traditional preparations, but use tenderness rather than the clock alone to determine when the meat is ready. Your specific recipe should provide the best estimate.

Can I make sobrebarriga en salsa criolla ahead of time?

Yes. Like many braised beef dishes, sobrebarriga can be prepared ahead and reheated gently. The resting time can also give the flavors more time to come together. Refrigerate leftovers in a covered container.

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How to Make Sobrebarriga en Salsa Criolla

• In a pot, place the flank steak, water, onion, scallions, garlic, salt and pepper. Cook over medium-low heat for about 2 hours or until the meat is tender.
• Remove the beef from the pot and set aside
• To make the sauce: In a saucepan, place the oil, tomatoes, red bell pepper, onions, scallions, garlic, achiote, cumin, salt and pepper. Cook for 6 to 8 minutes, stirring occasionally.
• To serve: Place the cooked flank steak on a plate and drizzle with the creole sauce.

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More Traditional Colombian Dishes

Arroz con Pollo

Ajiaco Santafereño

Posta Negra

Bistec a la Criolla

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Sobrebarriga a la Criolla Recipe

Erica Dinho

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine Colombian

Servings 4 servings

Calories 434 kcal

Ingredients

 

1x2x3x

• 2 pounds flank steak
• 8 cups water
• Salt and pepper
• 1 large onion cut in half
• 2 scallions
• 3 garlic cloves
• 2 tablespoons vegetable oil
• 1 red bell pepper diced
• 4 tomatoes diced
• 3 scallions diced
• 1 large onion thinly sliced
• 2 garlic cloves minced
• ½ teaspoon ground achiote
• ½ teaspoon ground cumin
• Salt and pepper to your taste

Instructions

 

• In a pot, place the flank steak, water, onion, scallions, garlic, salt and pepper. Cook over medium-low heat for about 2 hours or until the meat is tender.
• Remove the beef from the pot and set aside
• To make the sauce: In a saucepan, place the oil, tomatoes, red bell pepper, onions, scallions, garlic, achiote, cumin, salt and pepper. Cook for 6 to 8 minutes, stirring occasionally.
• To serve: Place the cooked flank steak on a plate and drizzle with the creole sauce.

Notes

*You can also use skirt steak to make this recipe.

*Leftovers are delicious up to 3 days if you keep it in the fridge in a sealed container.

 

Nutrition

Calories: 434kcalCarbohydrates: 14gProtein: 51gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 136mgSodium: 157mgPotassium: 1269mgFiber: 4gSugar: 7gVitamin A: 2110IUVitamin C: 63mgCalcium: 109mgIron: 5mg

Keyword beef recipes

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