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Sobrebarriga en Salsa Criolla (Flank Steak with Colombian Creole Sauce) |mycolombianrecipes.com

Sobrebarriga a la Criolla Recipe

Erica Dinho
5 from 14 votes
Prep Time 10 minutes
Cook Time 2 hours
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 434 kcal


  • 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


  • 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.


*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.


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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