Baked Flank Steak in Tree Tomato and Cumin Sauce with Golden Creole Potatoes

Name: Baked Flank Steak in Tree Tomato and Cumin Sauce with Golden Creole Potatoes
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 6
Cuisine: Colombiana
Ingredients: lb beef flank steak; 12.7 oz tree tomato; 1.5 lb creole potatoes; 4.2 oz scallions; 10.6 oz round tomatoes; 0.6 oz garlic; 1 tsp ground cumin; 3/4 tsp annatto or paprika; 1.5 tbsp grated panela; 1 tbsp cane vinegar or white vinegar; 2.1 cups beef broth; 1 cup water; 3/4 cup fresh cilantro; 3 tbsp vegetable oil; 1.5 tbsp butter; 2 tsp salt; 1 tsp black pepper; 2 leaves bay leaves

An original Colombian-inspired dish featuring slowly baked flank steak with a sweet-tart tree tomato sauce, light hogao, and cumin, served with golden creole potatoes. It delivers deep homestyle flavor and a distinctly Colombian character, ideal for a special lunch.

25 minPrep

95 minCook

120 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

1.2 kg / 2.65 lb g beef flank steak (piece whole, limpia)
360 g g tree tomato (approx. 4 units, peladas and chopped)
700 g g creole potatoes (lavadas and partidas por the mitad si son large)
120 g g scallions (chopped finely)
300 g g round tomatoes (chopped finely)
18 g g garlic (4 cloves, chopped)
4 g g ground cumin (divided)
3 g g annatto or paprika (for color)
20 g g grated panela (or sugar morena)
15 ml ml cane vinegar or white vinegar (for the sauce)
500 ml ml beef broth (without exceso of salt)
250 ml ml water (for licuar the sauce)
20 g g fresh cilantro (chopped)
45 ml ml vegetable oil (divided)
20 g g butter (for dorar the papas)
12 g g salt (or to taste)
3 g g black pepper (freshly ground)
2 g g bay leaves (for the horneado)

Nutrition facts

per serving

462 kcal

Calories

35 g

Protein

21 g

Carbs

26 g

Fat

3 g

Fiber

18 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 325°F / 165°C.
2
Season the flank steak with 1 teaspoon of salt, black pepper, and half of the cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.
3
Heat 1 tablespoon of oil in a large pot or deep skillet over medium heat. Brown the flank steak for 3 to 4 minutes per side until nicely colored. Remove it.
4
In the same pot, add another tablespoon of oil, half of the scallions, half of the garlic, the round tomatoes, and the annatto or paprika. Cook for 6 minutes, stirring, until a light hogao forms.
5
Transfer that hogao to a baking dish. Add the beef broth and bay leaves. Place the flank steak on top, cover tightly with foil or a lid, and bake at 325°F / 165°C for 70 minutes, or until tender.
6
Meanwhile, place the tree tomatoes in a blender with the water, panela, vinegar, the remaining garlic, the rest of the cumin, and 1/2 teaspoon of salt. Blend until smooth.
7
Strain the tree tomato sauce to remove seeds and any thick skin if desired.
8
Heat the remaining tablespoon of oil in a skillet over medium heat. Sauté the remaining scallions for 2 minutes. Add the tree tomato sauce and cook for 8 to 10 minutes until slightly thickened.
9
Remove the flank steak from the oven and check that it is tender. Discard the bay leaves. Pour the cooking juices into the skillet with the tree tomato sauce and mix well.
10
Cut the flank steak into portions or thick slices. Return the meat to the baking dish, coat it with the combined sauce, and bake uncovered for 10 more minutes at 350°F / 175°C so it absorbs the flavor.
11
While the meat finishes, cook the creole potatoes in water with a pinch of salt for 12 to 15 minutes until just tender. Drain well.
12
Heat the butter in a clean skillet over medium heat. Add the creole potatoes and brown them for 6 to 8 minutes, moving carefully until glossy and lightly crisp outside.
13
Serve the flank steak hot with plenty of sauce, the golden creole potatoes, and fresh cilantro on top.

Chef tips

For deeper flavor, make the flank steak a few hours ahead and reheat it in the sauce before serving. If the tree tomatoes are very tart, add an extra pinch of panela to taste.

Substitutions

You can replace creole potatoes with small yellow potatoes. If tree tomatoes are unavailable, use a mix of red tomato and a little passion fruit pulp, though the flavor will change. Butter can be replaced with more vegetable oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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