Ingredients with Measurements:
- 2 lbs flank steak
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup beef broth
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup pimento-stuffed green olives, sliced
- 1/4 cup raisins
- 1/4 cup capers, drained
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Slow cooker or Dutch oven
Step-by-step instructions:
1. Season the flank steak with cumin, paprika, oregano, salt, and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the flank steak on both sides until browned, about 3-4 minutes per side.
4. Transfer the steak to a slow cooker or Dutch oven.
5. Add the chopped onion, green and red bell peppers, and minced garlic to the same skillet.
6. Cook until the vegetables are softened, about 5 minutes.
7. Add the diced tomatoes and beef broth to the skillet, and bring to a simmer.
8. Pour the tomato mixture over the flank steak in the slow cooker or Dutch oven.
9. Cover and cook on low for 8 hours, or on high for 4 hours, until the steak is tender and falls apart easily.
10. Remove the steak from the slow cooker or Dutch oven, and shred it with two forks.
11. Return the shredded steak to the slow cooker or Dutch oven, and add the sliced olives, raisins, and capers.
12. Stir to combine, and cook on low for an additional 30 minutes.
13. Serve hot, garnished with fresh cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours (slow cooker) or 4 hours (Dutch oven)
Temperature:
Low for 8 hours or high for 4 hours
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 16g
Carbohydrates: 20g
Protein: 38g
Sodium: 670mg
Fiber: 3g
Sugar: 10g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or chuck roast.
- Pimento-stuffed green olives can be substituted with regular green olives.
- Raisins can be substituted with dried cranberries or currants.
- Capers can be omitted if desired.
Variations:
- Add sliced jalapeños for a spicy kick.
- Serve over rice or with tortillas for a different presentation.
- Add diced potatoes or carrots for a heartier meal.
Tips and tricks:
- For a deeper flavor, sear the flank steak on high heat until a crust forms before adding it to the slow cooker or Dutch oven.
- If using a Dutch oven, preheat the oven to 325°F and cook for 3-4 hours until the steak is tender.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with lime wedges and fresh cilantro.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
- Serve with a side of black beans and rice.
- Pair with a cold beer or a mojito.
Suggested side dishes:
- Black beans and rice
- Fried plantains
- Grilled vegetables
Troubleshooting advice:
- If the steak is tough, it may need to cook for a longer period of time.
- If the dish is too soupy, remove the lid and cook on high for an additional 30 minutes to thicken the sauce.
Food safety advice:
- Make sure the steak reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ropa Vieja is a traditional Cuban dish that translates to "old clothes" in Spanish. Legend has it that the dish was created by a poor man who had nothing to feed his family but old clothes. He cooked the clothes with vegetables and spices until they turned into a delicious stew, and Ropa Vieja was born.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with lime wedges and fresh cilantro.
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Region: Cuban