Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of flank steak and season generously with salt and freshly ground black pepper on all sides.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the seasoned flank steak for 3-4 minutes per side until beautifully browned, then remove the steak and set aside.

3. 3

   Add 1 finely diced large yellow onion and 1 finely diced large red bell pepper to the same pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves and cook for an additional 1 minute until fragrant.

4. 4

   Stir in 4 roughly chopped ripe Roma tomatoes, 2-3 minced chipotle peppers in adobo sauce, 1 tablespoon of adobo sauce, 1 tablespoon of grated panela or dark brown sugar, 1 teaspoon of ground cumin, and 1/2 teaspoon of dried oregano, cooking for 5-7 minutes until the tomatoes begin to break down and the sauce thickens slightly.

5. 5

   Pour in 1 cup of beef broth and 1/4 cup of fresh orange juice, scraping any browned bits from the bottom of the pot, then return the seared flank steak to the pot, ensuring it is partially submerged in the sauce.

6. 6

   Bring the liquid to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 150°C (300°F) to slow-cook for 3-4 hours, or until the steak is fork-tender.

7. 7

   Carefully remove the flank steak from the pot and let it rest on a cutting board for 10 minutes before thinly slicing against the grain, then taste the sauce and adjust seasonings if necessary.

8. 8

   Serve the sliced Sobrebarriga Enchipotlada Lenta immediately, garnished with 1/4 cup of fresh chopped cilantro, alongside your favorite Colombian sides like white rice or patacones.