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Colombian Stewed Flank

Rated as 4.35 out of 5 Stars
298

"This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas."
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Ingredients

2 h 35 m servings 236
Original recipe yields 4 servings

Directions

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  1. Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
  2. Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.

Nutrition Facts


Per Serving: 236 calories; 15.6 9.2 15.4 36 770 Full nutrition

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Reviews

Read all reviews 31
  1. 37 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very good! I'm a little confused by the reviewer that thinks Columbians overdo cumin - I can't see how this dish could be called 'Columbian' without it. A bonus to this recipe is the excellent b...

Most helpful critical review

This was OK, next time I might use a different cut of meat. Mine wasn't as tender as everyone else stated in their review.

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Very good! I'm a little confused by the reviewer that thinks Columbians overdo cumin - I can't see how this dish could be called 'Columbian' without it. A bonus to this recipe is the excellent b...

Excellent!! We all loved this dish....I made this in the crockpot and it turned out perfect....I may actually add more cumin next time....served with sliced avacado, warm tortillas and sour crea...

I have had this saved for a while now, I finally got the chance to make it this weekend. I doubled the recipe to feed 10. I followed the recipe exactly and they turned out great, for the littl...

This is a wonderful recipe! I never write reveiws for the recipes I use, but this was a huge hit for the WHOLE family! The first night I made it I realized at the last minute I had no cummin. S...

My family really raved about this one. It was delicious. I would definitely try it in the slow cooker or possibly give it another half an hour of simmer time, because mine could have been just a...

this was really good, I added a little more salt when I seared for the meat and whem i put all the tomatoes, and no cumin cause I personaly dont like it. I just added some garlic powder and some...

This is a great recipe. Serve it with rice and plantains to get the real Colombian experience. Authentic Colombian dishes are not served with pico de gallo, sour cream and tortillas, leave thos...

I absolutely loved this. I simmered for about 2 1/2 hours. I served over Mexican rice. The next day I simmered the leftover steak (I used 6 big steaks) and rice together and served inside ste...

This was OK, next time I might use a different cut of meat. Mine wasn't as tender as everyone else stated in their review.