Ingredients:
- 2 pounds flank steak or skirt steak
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup beef broth
- 1/4 cup tomato paste
- 1/4 cup red wine (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking
- Fresh cilantro or parsley for garnish
- Cooked rice, for serving
Instructions:
1. Prepare the Meat: Season the flank steak with salt and pepper on both sides. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the steak on both sides until browned, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
2. Prepare the Sauce: In the same skillet, add a bit more olive oil if needed. Sauté the sliced onions, garlic, and bell peppers until softened.
3. Add the Flavors: Stir in the crushed tomatoes, tomato paste, beef broth, red wine (if using), ground cumin, dried oregano, paprika, and any additional salt and pepper to taste. Mix well to combine the flavors.
4. Simmer the Meat: Return the seared steak to the skillet, nestling it into the sauce. Cover the skillet and let it simmer over low heat for about 2-3 hours, or until the meat is tender and easily shreds with a fork.
5. Shred the Meat: Remove the cooked steak from the skillet and shred it using two forks. Return the shredded meat to the skillet and mix it with the sauce and vegetables.
6. Finish and Serve: Allow the shredded meat to simmer in the sauce for an additional 15-20 minutes to absorb the flavors. Adjust seasoning if needed. Serve hot over cooked rice, garnished with fresh cilantro or parsley.
Enjoy your homemade Ropa Vieja!