The Pan by the Handle, Sirloin Steak in Creole Sauce - Teleantioquia
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Subscribe to Our Channel Here ???? https://goo.gl/BXYMM7 ???? Chef Lucero Vilchez and Colombian Cuisine in the company of chef Dany Bastidas. So don't miss this delicious dish: Sobrebarriga in Creole sauce. More from #LaSarténPorElMango here: https://bit.ly/2PuD4YR #Teleantioquia #TeVeEnGrande Follow us also on: Facebook: / canalteleant. Twitter: / teleantioquia Instagram: / teleantioquia Website: http://www.teleantioquia.co/ ** Number of servings: 6 Ingredients: ● 2 lb Sobrebarriga. ● 200 gr egg onion. ● 150 gr onion branches. ● 100 gr red bell pepper. ● 100 gr carrot. ● 4 garlic cloves. ● Salt, cumin and pepper to taste. ● Potato as needed ● Yucca as needed ● Water as needed. For the Creole sauce ● Annatto oil as needed. ● 200 g spring onion. ● 4 cloves of garlic. ● 600 g ripe chonto tomato. ● 150 g onion and egg. ● Cooking stock for the flank steak ● Salt and pepper to taste. Preparation of the flank steak: 1. Wash and disinfect the work areas, utensils and ingredients. 2. Cook the potato and yuca until the desired texture. 3. Cut the meat into desired sizes. 4. Cut the vegetables for the meat into irregular cuts. 5. Place in the pressure cooker with the meat and just enough water to cover it. 6. Cook for 40 minutes or until the desired texture is reached. 7. Remove and cook for 10 minutes in the Creole sauce. Preparation of the Creole sauce: 1. Cut the vegetables into brunoise and set aside separately. 2. Place the annatto oil in a frying pan over medium-low heat. 3. Cook the spring onion. 4. Add the garlic and tomato and stir occasionally while cooking. 5. Adjust salt and pepper. 6. Serve with the ingredients of your choice.
Don't make it hard to pickle radish✔️ I can't eat this method these days because it's not available.
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