Sobrebarriga en Salsa

Ingredients

• 2.5 lb beef flank steak (sobrebarriga)
• 1.5 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoon extra-virgin olive oil
• 4 whole large yellow onions
• 6 whole large garlic cloves, peeled
• 4 whole large vine-ripe tomatoes
• 1 cup beef broth, low-sodium
• 4 whole fresh cilantro sprigs
• 1 whole fresh bay leaf

Instructions

1. 1

   Remove your 2.5 lb beef flank steak from the refrigerator and let it sit on the counter for 20 minutes to come closer to room temperature — this ensures more even cooking. Pat it completely dry with paper towels, then season both sides generously with 1.5 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper. Set aside.

2. 2

   Cut 4 large yellow onions in half lengthwise, then slice them into thick half-moons about 1/2-inch wide — you want them to hold their shape during the long braise. Smash 6 large garlic cloves with the flat side of your knife to crack them (leave them unpeeled for now; they'll flavor the sauce and you can fish them out later). Core 4 large vine-ripe tomatoes and cut each one in half, then gently squeeze out and discard the excess seeds and juice.

3. 3

   Place a 7-quart heavy-bottomed Dutch oven over medium-high heat and add 3 tablespoons of extra-virgin olive oil. Let the oil heat until it shimmers and a small piece of onion sizzles immediately on contact — about 2 minutes.

4. 4

   Carefully lay the seasoned beef flank steak flat in the center of the hot pot. Resist the urge to move it for the first 4-5 minutes — you want a deep golden-brown crust on the bottom. Listen for a steady, vigorous sizzle; if it sounds quiet, raise the heat slightly. Once the first side is deeply browned, flip the steak and sear the other side for another 3-4 minutes until similarly golden. Transfer the seared beef to a clean plate.

5. 5

   Pour off all but 1 tablespoon of the rendered fat from the pot. Return the pot to medium heat, add the sliced onions and smashed garlic cloves, and stir occasionally. Cook for about 8 minutes, until the onions soften, turn translucent, and their edges begin to caramelize slightly. You'll smell a sweet, deep onion aroma when they're ready.

6. 6

   Add the halved tomatoes (with their cut side down) to the pot and stir gently to coat them with the oil and onions. Let them cook, stirring occasionally, for 5 minutes until they begin to break down and release their liquid. The tomatoes should start to soften and look less firm.

7. 7

   Pour in 1 cup of low-sodium beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits stuck to the surface — these are pure flavor. Nestle the seared beef back into the pot, then tuck 4 fresh cilantro sprigs and 1 fresh bay leaf alongside the meat. The liquid should come halfway up the sides of the beef; if it doesn't, add a few tablespoons of water.

8. 8

   Reduce the heat to low, cover the pot with a tight-fitting lid, and let the sobrebarriga braise gently for 2.5 to 3 hours. The meat should be completely fork-tender and nearly falling apart when prodded. Check every 45 minutes to make sure the liquid is gently simmering — you should see just a bubble or two breaking the surface, not a rolling boil. If it's cooking too vigorously, lower the heat further. If the liquid looks too shallow, add a splash more broth or water.

9. 9

   Remove the pot from heat and carefully transfer the braised beef to a cutting board. Skim any excess fat from the surface of the sauce with a spoon or ladle. Discard the cilantro sprigs and bay leaf. The tomatoes should be completely soft — use a wooden spoon to gently press and break them down into the sauce. Taste the sauce and adjust the salt and pepper to your preference.

10. 10

    Slice the beef against the grain into 1/2-inch-thick slices — look for the muscle fibers running through the meat and cut perpendicular to them. This makes each bite tender instead of chewy. Arrange the slices on a serving platter, spoon the rich sauce and soft onions over the top, and serve family-style with rice and warm arepas on the side.

Tools you’ll need

• meat thermometer (optional, for checking doneness)
• sharp chef's knife
• cutting board
• paper towels
• 7-quart Dutch oven with lid
• wooden spoon
• wooden spoon for scraping
• slotted spoon
• serving platter

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