Directions:
Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes.

The next day, heat 3 tsp oil over high heat in a heavy Dutch oven and add the steak; brown it quickly on all sides without burning.

Transfer the steak to a plate and sauté the vegetables until they are soft but not brown.

Return the meat to the Dutch oven. Pour in the water and beer and bring to a boil.

Cover the Dutch oven and cook slowly for about two hours until the meat is tender. The last hour of cooking add the final ½ tsp of salt and the 1 tsp of ground cumin.

Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler.

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• colombian Flank Steak Recipes

Directions:
In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green pepper. Add the water, and bring to a boil. Add the meat, lower heat, cover and braise the meat until it is very soft and tender – about 1 1/2 to 2 hours, depending on thickness.

Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture.
This recipe yields 4 servings.

Note: The meat can be cooked on the stove in advance as long as it is brought to room temperature before being grilled.