Beef,  Dinner,  Featured

Latin Flank Steak

This recipe is one of the traditional Colombian stews with a small twist. Baking the meat at the end to give the meat more structure and texture. I see this kind of meat served in a traditional lunch restaurant, that we commonly call as “Corrientazos”. “Corrientazos” are usually small neighborhood restaurants. Colombians usually eat at “Corrientazos” in a busy week day where you couldn’t bring your own lunch but you still want to have that homemade lunch experience.

In Colombia, we love using flank stake for so many dishes. Flank stake is really flavorful and, in my opinion, hard to go wrong with. As you may have noticed, I like seasoning meats with tomatoes. You can probably guess that this is not the exception. This meat it is really thin, which helps it to take in the seasonings.


  • 1 lb Flank Steak

  • 2 Tomatoes (Diced)

  • 1/2 White Onion (Diced)

  • 1 Green Onion (Chopped)

  • 2 Bay Leaves

  • 1/4 Tsp of Pepper

  • 1/4 Tsp Thyme

  • 1/4 Tsp Oregano

  • Salt (To taste)

  • 1 Cup of Water


  • Season the flank steak with the tomatoes, white onion, green onion, bay leaves, pepper, thyme, and oregano and let marinate overnight (or 2 hour minimum)
  • After seasoning the meat, place all the ingredients in a pot and cook for 2.5 hours on a low simmer, until very tender. You should stir occasionally, but it can be left along for the most part.
  • Preheat the oven to 475 F.
  • Place flat the flank stake and bake for 10 minutes, until slightly charred.

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