• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Flank Steak with Black Beans and Rice

  • Recipe Submitted by on

Category: Beef, Main Dish

 Ingredients List

  • 1 1/2 lb Flank steak
  • 3 tb Vegetable oil
  • 2 Bay leaves
  • 5 c Beef stock
  • 4 tb Olive oil
  • 2 Onions; chopped
  • 6 Garlic cloves; minced
  • 1 tb Dried oregano
  • 1 tb Ground cumin
  • 2 lg Tomatoes; seeded, chopped
  • Salt; to taste
  • Freshly-ground black pepper;
  • -to taste
  • Caraotas Negras (Black
  • -Beans); see * Note
  • Cooked white rice
  • 2 tb Vegetable oil
  • 6 Eggs


* Note: See the "Caraotas Negras (Black Beans)" recipe which is included in
this collection.

Season steak with salt and pepper. Heat vegetable oil in heavy large
skillet over high heat. Add steak and cook until browned on all sides. Add
bay leaves and stock. Reduce heat and simmer slowly until steak is very
tender, turning occasionally, about 2 hours. Remove from heat and allow
meat to cool in stock. Remove meat from stock and shred it. Reserve 1 cup
cooking liquid; reserve remaining cooking liquid for another use. Heat
olive oil in heavy large skillet over medium-high heat. Add onion and saute
until golden. Add garlic, oregano and cumin and saute until fragrant. Add
tomatoes and continue to cook until most of liquid evaporates. Add shredded
meat and 1 cup reserved cooking liquid. Season to taste with salt and
pepper. Arrange the beef, rice and beans on a rectangular platter in three
rows with the rice in the center (it should look like the Venezuelan flag).
Heat vegetable oil in heavy large skillet over medium heat. Crack eggs into
skillet. Fry until softly set. Serve atop beans, meat and rice. This recipe
yields 6 servings.

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