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Ropa Vieja - Shredded Flank Steak Recipe

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Ropa vieja means "old clothes," which the meat resembles when it is shredded. ... read full description
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Ingredients
  • BOILED INGREDIENTS
  • 2 pounds flank steak
  • 1 1/2 quarts water
  • 1/2 onion, divided
  • 1/2 green bell pepper, divided
  • 2 cloves garlic - small cloves
  • 1 tablespoon salt
  • 1 dash cumin
  • SAUTEED INGREDIENTS
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1 poblano chile pepper, seeded - or select intensity desired
  • 2 cloves garlic, minced
  • 15 ounces can, tomato sauce
  • 6 ounces can, tomato paste
  • 1 cup water that steak was boiled in or 1 can meat broth
  • salt
  • pepper
Directions
PREP
15 mins
COOK
3 hrs
READY IN
4 hrs
  • Place flank steak in large pot with water.
  • Add half of onion, half of green pepper, salt, garlic, and cumin.
  • Bring water to a boil and then reduce heat and simmer for 2 1/2 hours or until flank steak becomes tender and easily shredded.
  • Remove from heat and allow to cool. When cool, remove meat and shred, holding meat with one fork and pulling apart with another fork.
  • Heat olive oil in skillet that is large enough to hold meat.
  • Sauté second half of onion, a minced clove of garlic, second half of chopped green pepper, a seeded chile pepper of choice, (depending on the intensity desired) and saute until onion is translucent.
  • Place shredded swiss steak into the skillet and combine with other ingredients.
  • Add tomato sauce, tomato paste, and meat broth mixing into shredded meat.
  • Add salt and pepper.
  • Cook for 40 minutes or so.
  • Serve over bed of cooked rice garnished with peas or use as a sandwich filling.
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Similar Recipes - Search Ingredients
Ropa vieja means "old clothes," which the meat resembles when it is shredded. Stewed with tomatoes, pepper, garlic and onions, ropa vieja is a Cuban favorite.
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Ropa Vieja - Shredded Flank Steak Recipe - Related Content

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Glossary Terms
A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.
A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.
The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin.
Large steaks that are flexible so they can be rolled and tied to be used as an oven roast. Often, a stuffing is placed over the steak before it is rolled to enhance the flavor of both the steak and the stuffing.
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