CUBAN FLANK STEAK AND PEPPER STEW
This recipe is how I found out I like Cuban food, a lot. My husband, who is Colombian, loved this also. I just have to hide from him the fact that after cooking for a couple of hours the onions and peppers are discarded and new ones put in for the final simmer. He would find this wasteful, but it adds to the taste and texture of the dish. Don't be afraid of the rather large list of ingredients, the recipe is really easy, and oh so delicious.
Provided by threeovens
Categories Stew
Time 2h10m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 15
Steps:
- Season flank steak and brown on all sides in a Dutch oven. Remove. Add diced vegetables and lightly brown. Add vinegar, broth and seasonings. Add meat and simmer 2 1/2 hours over low heat.
- Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid.
- Saute sliced vegetables in now empty Dutch oven; do not allow to burn. Add tomato paste and crushed tomatoes. Simmer 15 minutes. Return meat and enough reserved cooking liquid, for desired consistency, and adjust seasonings.
Nutrition Facts : Calories 494.9, Fat 29.3, SaturatedFat 8.2, Cholesterol 73.3, Sodium 406.9, Carbohydrate 16.4, Fiber 2.5, Sugar 7.7, Protein 40.7
SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)
Provided by Ingrid Hoffmann
Categories main-dish
Time 3h55m
Yield 16 servings
Number Of Ingredients 19
Steps:
- Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
- Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
- Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
- Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
- Combine all ingredients.
TOMATO PEPPER STEAK
"I like to fix this dish for company," says Donna Brockett of Kingfisher, Oklahoma. "I make plenty...for seconds!"
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. , Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. , Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.
Nutrition Facts : Calories 220 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 926mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
CUBAN FLANK STEAK WITH AVOCADO AND TOMATO SALAD RECIPE - (4.5/5)
Provided by cndrela13
Number Of Ingredients 15
Steps:
- Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a "Bullet" which I love and is perfect for making the mojo sauce. Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight. Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes. Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain. Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken. Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.
CUBAN FLANK STEAK WITH PEPPERS AND TOMATOES
Yield 6 servings
Number Of Ingredients 16
Steps:
- Sear steak in oil in a saute pan over medium heat 3-4 minutes per side; transfer steak to a plate. Deglaze pan with brother, scraping up bits on the bottom; set pan aside. Combine tomatoes, poblanos, onions, bell pepper, and garlic in a 4- to 6-quart 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 jalepeno.
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CUBAN FLANK STEAK RECIPE - MELISSA CLARK - FOOD & WINE
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5/5 (1)Total Time 30 mins
- In a blender, combine the citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and blend until smooth.
- In a glass or ceramic baking dish, pour all but ¼ cup of the marinade over the steak and turn to coat. Let stand for 15 minutes, or cover with plastic wrap and refrigerate for up to 24 hours.
- Light a grill or grill pan and oil the grate. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper and grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with the mango slices and lime wedges. Drizzle with the reserved marinade and serve.
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