Monday, September 29, 2008

What's for dinner?

I'm not sure how this is going to work out but my sister wants me to post about different ideas for dinner. I don't know if I'm going to do this weekly or if it's going to be an every other day thing. Here's my experiment tonight...

Colombian Stewed Flank

1.) Heat 2 TBS corn oil in large skillet on med heat. Season flank steak with salt/pepper and add to the pan. *Don't you just love that sizzle!* Now brown on both sides (don't cook all the way through!) and remove from pan. (Sorry about this picture, I couldn't figure out how to turn it around!)
2.) Add sliced onions and minced garlic. I only used about 1/2 an onion because L is not a fan and only about 2 cloves garlic because I ran out and the commissary is closed today! Cook until onion is tender.
3.) Add your diced tomatoes. As for me, no diced tom toms here, just good ol' canned whole tomatoes. Recipe calls for 5 romas, diced so I "diced" or scissored, 5 tomatoes. Worked just fine. Add to pan...heat should still be around medium...we don't want burned tomatoes people!
4.) Add your seasonings.
5.) Return the meat to the party, add your water and boullion.
6.) Bring to a boil, cover and turn heat down to low/med (You still need a little bit of a bubble). Let it stew for 2 hours or until your meat is mucho shreddito...that's my version of very shredded in case you need it translated.
7.) Once the meat is tender, remove from pan and shred with two forks.
8.) Return meat to pan to mix with the juices and keep warm until your ready to gobble it up.
9.) Serve up on a warmed tortilla with some sour cream, lettuce (which was another thing we did not have!) and cheese. Steamed veggies and fresh fruit make a nice healthy compliment to this meal.


  • 2 tablespoons corn oil
  • 1 pound flank steak
  • 1 large Spanish onion, thinly sliced
  • 4 large cloves garlic, chopped
  • 5 Roma tomatoes, chopped
  • 1/2 teaspoon salt
  • 2 teaspoons black pepper, or to taste
  • 1 1/2 teaspoons ground cumin
  • 2 1/2 cups water
  • 2 cubes beef bouillon, crumbled


  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. Cook and stir until the onions are tender. Add tomatoes, salt, pepper, and cumin to the skillet; 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.
  3. Serve with tortillas, shredded lettuce and cheese, and sour cream.

VERDICT: This wasn't bad. The meat came apart pretty easy but if I make this again I'll definitely use the whole onion and possible add some other spices like chili and garlic powder. I think a jalapeno pepper but give it a kick too.


Navylangs said...

We thought it was delicious!