Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of flank steak with paper towels, then season generously on all sides with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the seasoned flank steak for 3-4 minutes per side until deeply browned.

3. 3

   Remove the steak and add 1 large finely chopped yellow onion and 1 large diced red bell pepper to the pot, sautéing for 5-7 minutes until softened, then stir in 4 minced garlic cloves, 2 diced ripe medium tomatoes, 1 teaspoon of ground cumin, and 1 teaspoon of ground annatto, cooking for 5 minutes until fragrant.

4. 4

   Return the seared flank steak to the pot, pour in 4 cups of beef broth, ensuring the meat is mostly submerged, then bring the liquid to a simmer, cover the pot tightly, and reduce heat to low.

5. 5

   Braise the flank steak for 2 to 2.5 hours, or until fork-tender, flipping the steak halfway through cooking.

6. 6

   Add 3 medium peeled and quartered Yukon gold potatoes, 2 medium peeled and sliced carrots, and 2 cans (425 grams each, drained) of chickpeas to the pot, then stir gently to combine and continue to cook, covered, for another 25-30 minutes, or until the vegetables are tender.

7. 7

   Remove the flank steak from the pot and let it rest for 10 minutes before slicing it against the grain into thick pieces; stir 0.5 cup of fresh chopped cilantro into the pot.

8. 8

   Serve the sliced Sobrebarriga immediately with the chickpea and vegetable stew from the pot, drizzled with the flavorful braising liquid.