1. Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes. 2. 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. 3. Transfer the steak to a plate and sauté the vegetables until they are soft but not brown. 4. Return the meat to the Dutch oven. Pour in the water and beer and bring to a boil. 5. 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. 6. Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler. ---------------------------------------------------------------------------
Nutrition
Ingredients
