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Slow Cooker Ropa Vieja

Photo: Jennifer Causey; Styling: Amy Stone

Hands-on time 15 mins
Total time 8 hrs, 30 mins
Yield

Serves 6 (serving size: 1 cup steak mixture and 1/2 cup rice)

You'll be wowed by the way lean flank steak transforms into tender, succulent shreds as it slowly simmers in the aromatic sauce. Served over rice (preferably brown), this homey Cuban dish makes for an exceptionally hearty and wholesome weeknight meal.

Ingredients

  • Cooking spray
  • 1 tablespoon olive oil, divided
  • 1 1/2 pounds flank steak, trimmed
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup thinly sliced white onion
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced green bell pepper
  • 4 garlic cloves, minced
  • 1/3 cup golden raisins
  • 1 cup unsalted beef stock
  • 3 tablespoons unsalted tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
  • 1/3 cup pimiento-stuffed olives, halved
  • 3 tablespoons chopped fresh cilantro
  • 3 cups hot cooked rice

Nutrition Information

  • calories 381
  • fat 10.8 g
  • satfat 2.9 g
  • monofat 4.7 g
  • polyfat 1.4 g
  • protein 29 g
  • carbohydrate 41 g
  • fiber 5 g
  • cholesterol 70 mg
  • iron 3 mg
  • sodium 482 mg
  • calcium 63 mg

How to Make It

  1. Coat a 6-quart slow cooker with cooking spray.

  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut steak into quarters. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper; add steak to pan. Cook 4 minutes on each side or until browned. Transfer steak to slow cooker. Add remaining 1 teaspoon oil, onion, bell peppers, and garlic to pan; cook 3 minutes or until slightly softened, stirring occasionally. Stir in raisins; transfer onion mixture to slow cooker.

  3. Combine stock, tomato paste, cumin, oregano, tomatoes, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Pour tomato mixture over steak and vegetables in slow cooker. Cover and cook on LOW for 8 hours and 15 minutes or until steak is very tender.

  4. Remove steak from cooker; shred using 2 forks. Stir steak, olives, and cilantro into sauce. Serve steak mixture over rice.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.