Flank Steak (sobrebarriga) Recipe

Marinate the steak

In a bowl combine 3 tbs olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper, kosher salt, lime juice, soy sauce and brown sugar. Whisk until sugar dissolves. Place the flank steak in a shallow dish or zip-top bag and pour marinade over. Massage to coat thoroughly. Marinate at least 30 minutes at room temperature or up to 6 hours refrigerated (bring to room temperature 30 minutes before cooking).

Sear and cook

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs oil and place the steak in pan. Sear 3-4 minutes without moving until a deep brown crust forms. Flip and sear other side 3-4 minutes. Reduce heat to medium and continue cooking 3-6 more minutes per side depending on thickness and desired doneness (internal temperature: 55-57°C / 130-135°F for medium-rare). Remove steak to a cutting board, tent loosely with foil and rest 8-10 minutes before slicing thinly across the grain.

Cook aromatics and deglaze

While steak rests, using the same skillet over medium heat add 1 tbs olive oil if needed. Add the sliced onion and red bell pepper and sauté 6-8 minutes until softened and beginning to caramelize. Add salt and black pepper and stir. Pour in beef broth and Worcestershire sauce, scraping up browned bits from the pan. Simmer 3-4 minutes until sauce reduces slightly and coats the vegetables. Spoon sauce over sliced flank steak when serving.

Rinse 1.5 cups long-grain rice under cold water until the water runs clear. In a medium saucepan bring 3 cups water, 0.5 tsp salt and 1 tbs butter or oil to a boil. Add the drained rice, stir once, return to a gentle boil, then reduce heat to low, cover and simmer 15-18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat 1 tbs olive oil in a small saucepan or skillet over medium heat. Add 1/2 chopped onion and 1 minced garlic clove and cook 3-4 minutes until translucent. Add the drained beans and 120 ml (approx) liquid from can or a splash of water, plus 1/2 tsp cumin, 0.5 tsp salt and 1/4 tsp black pepper. Simmer 6-8 minutes, stirring and slightly mashing some beans with the back of a spoon to thicken. Adjust seasoning to taste.

Heat about 2-3 cm of vegetable oil in a wide skillet to 170-180°C (340-355°F) or medium-high heat — test by dropping a small piece of plantain: it should sizzle immediately. Peel the plantains and slice diagonally into 1/2-inch (1.2 cm) thick pieces. Fry plantain slices in batches, without overcrowding, until golden brown on both sides, about 2-3 minutes per side. Transfer to paper towels, sprinkle with 1/4 tsp salt and keep warm.

Slice the rested flank steak thinly across the grain. Arrange rice, beans and plantain on plates. Place sliced steak on top or alongside and spoon the onion-pepper sauce over the steak. Garnish with chopped cilantro and lime wedges on the side. Serve immediately.