Ingredients with Measurements:
- 1 pound flank steak, thinly sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced flank steak and cook until browned, about 5 minutes. Remove from the pot and set aside.
3. Add the diced onion, green bell pepper, and minced garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Add the can of diced tomatoes, beef broth, cumin, paprika, oregano, salt, and pepper to the pot. Stir to combine.
5. Return the browned flank steak to the pot and bring the soup to a boil.
6. Reduce the heat to low and let the soup simmer for 30 minutes, or until the flank steak is tender.
7. Serve the soup hot with a lime wedge and chopped cilantro (optional) on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the flank steak
- Low heat for simmering the soup
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 12g
- Protein: 28g
- Sodium: 800mg
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or chuck roast.
- Green bell pepper can be substituted with red or yellow bell pepper.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add diced potatoes or sweet potatoes to the soup for a heartier meal.
- Use a slow cooker to make this soup for an easy, hands-off meal.
- Add a can of black beans or kidney beans to the soup for extra protein and fiber.
Tips and tricks:
- To make slicing the flank steak easier, freeze it for 30 minutes before slicing.
- If you prefer a thicker soup, add a tablespoon of cornstarch mixed with water to the soup and let it simmer for an additional 5 minutes.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with a lime wedge and chopped cilantro on top.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve this soup with crusty bread or tortilla chips for dipping.
Suggested side dishes:
- A simple salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thin, let it simmer for an additional 10-15 minutes to reduce the liquid.
Food safety advice:
- Make sure the flank steak is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Ropa Vieja is a traditional Cuban dish that translates to "old clothes" in Spanish. It is typically made with shredded beef, peppers, onions, and tomatoes.
Flavor profiles:
- This soup is savory and slightly spicy, with a hint of citrus from the lime.
Serving suggestions:
- Serve this soup as a main dish for a cozy weeknight dinner.
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Region: Spanish