Sobrebarriga a la Brasa (Flank steak Colombian-style)

• 6 ounces beer
• 1 onion, chopped
• 1 teaspoon powdered cumin
• Salt to taste
• 1/4 teaspoon cayenne pepper
• 1/2 green pepper, chopped
• 1 cup water
• 2 pounds lean flank steak

1. In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green pepper.
2. Add the water, and bring to a boil.
3. 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.
4. Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture.
5. Serve with aji pique on the side.

beer, onion, powdered cumin, salt, cayenne pepper, green pepper, water, lean flank

Taken from cooking.nytimes.com/recipes/2403 (may not work)