 | | Directions |
- 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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Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | BOILED INGREDIENTS |
| - | | 2 pounds flank steak |
| - | | 1 1/2 quarts water |
| - | | 1/2(1) onion, divided |
| - | | 1/2(1) green bell pepper, divided |
| - | | 2 cloves garlic - small cloves |
| - | | 1 tablespoon salt |
| - | | 1 dash cumin |
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| - | | 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 |
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