Lunch / Dinner
Cuban Flank Steak with Peppers & Tomatoes
A takeoff on the classic ropa vieja [ROH-pah VYAH-hah], this Cuban Flank Steak could be the poster child for comfort food — and for versatility. It’s equally satisfying served as a traditional stew or rolled up in a tortilla. Rice and beans are the classic accompaniments, but sweet potatoes paired with olives give this entrée extra flair.
Flank steak is ideal for this preparation, but flat-iron steak, beef chuck roast, and beef brisket are some more economical cuts of beef that also stand up to the low heat, longer braising of the slow cooker.
Sear steak in oil in a sauté pan over medium heat 3–4 minutes per side; transfer steak to a plate. Deglaze pan with broth, scraping up bits on the bottom; set pan aside.
Combine tomatoes, poblanos, onions, bell pepper, and garlic in a 4- to 6-qt. slow cooker. Add oregano, cumin, coriander, paprika, salt, and pepper flakes; toss to coat. Add steak and pan drippings. Cover; cook until steak is fork-tender, on low-heat setting for 7–8 hours. Remove meat, let it rest 5 minutes, then shred; serve with vegetables. Garnish each serving with red onion, cilantro, and sliced jalapeño.
After adding all the spices, be sure to stir the ingredients well to coat all of the vegetables.
When the steak is fully cooked and slightly cooled, it easily can be shredded using two forks.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 5g 25%
Cholesterol 63mg 21%
Sodium 336mg 14%
Carbs 7g 2%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.