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.
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
How to Make It
Coat a 6-quart slow cooker with cooking spray.
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.
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.
Remove steak from cooker; shred using 2 forks. Stir steak, olives, and cilantro into sauce. Serve steak mixture over rice.
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The recipe needed "special care." It lacked salt, so increased the amount of tomato paste, salt, oregano and raisins. Then, I added apple cider vinegar and red pepper flakes. Those were the missing components to a truly flavorful Ropa Vieja - you MUST tweak it!
I was about ready to get rid of the slow-cooker (nearly new), then along came this delicious recipe. I mostly followed the recipe as written, increasing the veggies, herbs and salt as my flank steak was bigger than the amount given. I added a splash of wine as well. What I didn't do was cook it for 8 1/2 hours- it would have been shoe leather. 4 hours on low was enough- the meat was tender, still had some moisture, and shredded easily. The veggies were a bit overcooked, but weren't too mushy. The meal was quite delicious and filling. It has saved my slow-cooker from the donation box so I can make this again.
I'll admit I changed this a little but I NEVER have success with beef in a crock pot, which is totally disappointing because it seems everyone else in the world does, and finally, finally had a hit with this. My changes: marinated overnight in lime juice, olive oil, paprika cumin oregano garlic salt s&p. Did NOT pre-cook any of it. Cooked on high 31/2 hours, low last 1/2 hour ( I work long days and maybe that's why I haven't had success.. cooked too long. Husband got home early so this timing worked for us today). Fell apart. So tasty. Made rest of recipe as is.
I have to admit, I have never had this dish, but thought this recipe was wonderful . . . tender steak, lots of juice for the rice, and a bit of sweet with the raisins, I agree with Yve that more raisins would have been an improvement, but besides that, I will continue to follow this recipe.
Very disappointing. Flank steak had no flavor and neither did the vegetables and broth. I bought the flank steak at a very good store and cooked it 8 1/2 hours. It shredded easily. I'm always looking for great slow cooker recipes. This isn't one of them.
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