Sobrebarriga en Salsa Recipe – Colombian Flank Steak in Tomato Sauce
This Sobrebarriga en Salsa recipe showcases one of Colombia’s most beloved beef dishes. Tender flank steak is slowly simmered in a rich tomato, onion, and spice sauce until it practically melts in your mouth. Served with white rice, yuca, or potatoes, Sobrebarriga en Salsa is a Sunday-dinner classic across the Andes.
Ingredients (serves 6)
For the Beef
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2½ lbs (1.1 kg) flank steak
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4 cups (950 ml) beef broth or water
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2 bay leaves
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1 tsp salt
For the Sauce
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3 Tbsp vegetable oil
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1 large onion, finely chopped
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3 garlic cloves, minced
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4 ripe tomatoes, chopped (about 3 cups / 450 g)
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½ cup (120 ml) tomato puree or sauce
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1 red bell pepper, diced
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1 tsp ground cumin
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½ tsp paprika
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Salt and black pepper to taste
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¼ cup chopped fresh cilantro
How to Make Sobrebarriga en Salsa Recipe
1. Pre-Cook the Beef
Place the flank steak, broth, bay leaves, and salt in a large pot. Bring to a gentle boil, reduce heat, and simmer for 1½–2 hours until the beef is tender. Remove the meat and reserve 1 cup of the cooking liquid.
2. Prepare the Tomato Sauce
Heat oil in a deep skillet over medium heat. Add onion and garlic; sauté 3–4 minutes until fragrant. Stir in tomatoes, tomato puree, and bell pepper. Cook 8–10 minutes until the tomatoes break down.
3. Season and Simmer
Add cumin, paprika, salt, and black pepper. Pour in the reserved cooking liquid. Simmer for 5 minutes to blend flavors.
4. Combine and Finish
Slice the cooked flank steak against the grain into serving pieces. Add it to the tomato sauce. Cover and simmer another 10–15 minutes so the beef absorbs the sauce.
Serving the Sobrebarriga en Salsa Recipe
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Serve hot with steamed white rice, boiled potatoes, or yuca.
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Garnish with fresh cilantro and lime wedges for brightness.
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Pair with a side of hogao or a simple green salad.
Pro Tips
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Tenderize First: Long, slow simmering makes flank steak incredibly soft.
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Reserve Broth: The beef cooking liquid enriches the sauce—don’t discard it.
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Next-Day Flavor: Like many braised dishes, this tastes even better after resting overnight.
Storage
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth. This Sobrebarriga en Salsa recipe also freezes well for up to 2 months.
Frequently Asked Questions
Can I use a pressure cooker?
Yes. Cook the flank steak with broth and bay leaves on high pressure for about 35 minutes, then proceed with the sauce.
Can I substitute another cut of beef?
Brisket or skirt steak work well if flank steak is unavailable.
Is the sauce spicy?
Traditionally it’s mild, but you can add chopped chili or hot sauce for heat.
