Description
A nostalgic journey into hearty, flavorful Cuban cooking, made from shredded flank steak simmered in a rich tomato and herb sauce.
Ingredients
Scale
- 2 lbs flank steak
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 cloves of garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth
- 2 tsp cumin
- 2 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Rice, plantains, or beans for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Toss in the sliced onion and bell pepper, sautéing until they soften—about 5 minutes.
- Add the minced garlic and let it cook for another minute until fragrant.
- Place the flank steak into the pot and season generously with cumin, oregano, salt, and pepper.
- Pour in the diced tomatoes and beef broth. Bring to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 180 minutes, or until the beef is tender and ready to shred.
- Remove the beef, shred it with forks, and return it to the pot, mixing well with the sauce.
- Serve hot, paired with rice, sweet plantains, or beans for a delightful meal.
Notes
For a lighter twist, substitute beef broth with vegetable stock. Consider adding jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg