Sobrebarriga en Salsa (Gluten-Free Flank Steak in Creole Sauce)

Ingredients

• 2 lbs Flank Steak
• 2 cups Tomatoes
• 1 cup Onion
• 1 cup Bell Pepper
• 4 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Annatto Powder
• 2 cups Beef Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Instructions

1. 1Pat the 2 lbs of flank steak dry with paper towels. Season the flank steak all over with the 1 teaspoon of salt and the 1/2 teaspoon of pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, 400°F (200°C). Carefully place the seasoned flank steak into the hot oil. Sear the steak for 3-4 minutes per side, until it is nicely browned. Remove the flank steak from the pot and place it on a clean plate, setting it aside for later.
3. 3Add the 1 cup of onion, 1 cup of bell pepper, and 4 cloves of minced garlic to the same pot. Cook over medium heat, 300°F (150°C), stirring often, for 5-7 minutes, or until the vegetables have softened. You will notice a sweet, softened aroma when they are ready.
4. 4Stir in the 2 cups of diced tomatoes, 1 teaspoon of cumin, and 1/2 teaspoon of annatto powder. Cook for another 5 minutes, stirring frequently, until the tomatoes begin to break down and the mixture is fragrant.
5. 5Pour in the 2 cups of beef broth and stir to combine everything in the pot. Bring the liquid to a gentle simmer over medium heat, 300°F (150°C). Once simmering, carefully return the seared flank steak to the pot, nestling it into the sauce.
6. 6Cover the pot tightly with a lid. Reduce the heat to low, maintaining a very gentle simmer at 200°F (95°C). Cook for 2 hours, or until the flank steak is fork-tender and easily pulls apart. The sauce should have thickened slightly.
7. 7Carefully remove the cooked flank steak from the pot and place it on a cutting board. Let it rest for 5-10 minutes. While the steak rests, slice it thinly against the grain into bite-sized pieces. Return the sliced steak to the pot with the sauce and stir gently to coat.
8. 8Serve the Sobrebarriga en Salsa hot, spooned over white rice and accompanied by sliced avocado.

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