Sobrebarriga a La Brasa Skirt Steak

Sobrebarriga a La Brasa Skirt Steak
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A skirt steak has much more marbling than a flank steak, which also makes it juicier and more flavorful. No matter how you choose to cook it, it should be marinated first, especially if you are using a dry heat cooking method such as grilling.

cuts of meat

The skirt steak is also known as: Outside Skirt Steak, Inside Skirt Steak and Philadelphia Steak and is a delicious cut of meat. Here, we show you how to make a dish called, “Sobrebarriga a La Brasa” (Colombian-style Skirt Steak). First, it’s braised and then grilled just before serving to add a little “crunch.”

To translate, “Sobrebarriga” means the diaphragm or literally “above the stomach” and “a la brasa” means grilled.  Serve this with a salad, mashed potatoes or fried ripe plantains.
Sobrebarriga a La Brasa (Colombian Style Skirt Steak)

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Yield: 16 - 4 ounce portions

Serving Size: 4 ounces

Once the meat has been simmered and cooled it only needs to go on a hot grill for a minute or so to add the necessary char and crispness but if you like it more charred then leave it on as long as you like.


  • 6 ounces beer
  • 1 medium onion chopped
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/2 green pepper, seeded and chopped
  • 1 cup water or broth
  • 2 lbs skirt steaks, very lean, trimmed


  1. In a large pot, combine everything but the steak and bring to a boil.
  2. Add the meat, lower the heat, cover the pan, and simmer till very soft and tender--about 1 and 1/2 hours, depending on the thickness of the meat.
  3. Pre-heat the grill to sear (about 500F).
  4. Remove the meat from the pot and dry it off.
  5. Place it on the grill and sear each side - just long enough to give the outside a crispy texture.


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




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