Ingredients
For 6 servings
- 2 LbsFlank Steak
- 3 tspKosher Salt
- 4 tablespoonsVegetable Oil
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Onion
- 6 clovesGarlic
- 2 tablespoonsTomato Puree
- 1 tablespoonSmoked Paprika
- 2 tspCumin
- 2 tspDried Oregano
- ½ cupDry White Wine
- 1 CanTinned Tomatos
- 2 Bay Leaf
- 1 cupPimento Stuffed Olives
- 1 To serveRice
- 1 To serveBlack Beans
- ¼ cupCilantro
Method
Prep 25 min · Cook 63 min
- 1Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.
- 2In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.
- 3In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.
- 4Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves. Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer. Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours. Transfer steaks to a plate and finely shred with 2 forks.
- 5Stir shredded steak back into stew. Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes. Stir in olives; season with salt.
- 6Spoon ropa vieja over rice and beans. Top with cilantro.