Sobrebarriga - ( Rolled Plank Steak with Onions and Cumin Seeds )

Classic Latin American Recipe

Serves: 4

Ingredients:
2 lb. Flank Steak (trimmed of all fat)
1 1/2 tspn. Salt
Freshly Ground Black Pepper
5 tbls. Olive Oil
1 cup Onions (coarsely chopped)
1/2 cup Celery (finely diced)
1/2 tspn. Garlic (finely chopped)
5 cups Water
1 tspn. Ground Cumin Seeds

Procedures:
1. Preheat the oven to 350†. Season both sides of the steak with 1 teaspoon of the salt and a few grindings of pepper. Then roll the steak with the grain in jelly-roll fashion, and tie it at both ends and in the middle with kitchen cord. In a heavy 3- to 4-quart flameproof casserole, heat 2 tablespoons of the oil over high heat until a light haze forms above it. Add the rolled steak and brown it on all sides. Regulate the heat so that the steak browns quickly without burning. Transfer the steak to a plate and, to the fat remaining in the casserole, add 1/2 cup of the onions, the celery and garlic. Cook over moderate heat, stirring frequently, for 5 minutes, or until the vegetables are soft but not brown. Return the steak and any juice on the plate to the casserole, pour in the water and bring to a boil over high heat. Cover the casserole and cook for 2 hours, or until the steak shows no resistance when pierced with the tip of a knife. Remove the casserole from the oven and increase the heat to 400†.

2. In a 6- to 8-inch skillet, heat the remaining tablespoon of oil over moderate heat and add the remaining 1/2 cup of onions. Stir in the cumin and 1/2 teaspoon of salt and cook for 3 minutes. Spread the onions on top of the steak. Return the casserole to the oven and bake, uncovered, for 15 minutes, or until the onions are lightly browned. Slice the steak into † inch rounds and arrange them attractively on a heated platter. Pour the pan juices over them and serve immediately. The steak is often accompanied by papas chorreadas.

Other Related Links:
Classic Latin American Recipes