Ropa vieja is a classic Cuban dish of shredded beef with tomatoes, onions and bell peppers, often accented with the briny olives. The name translates as “old dress,”a reference to the tattered look of the shredded slow-cooked meat. We preferred flank steak for its rich, meaty flavor and unique muscle structure—the fibers shred easily after braising. Look for an extra-large flank steak, which should weigh about 3 pounds, or multiple steaks if you can't find one that large. We like ropa vieja served with rice and beans, along with fresh, crunchy red and white slaw
pounds flank steak, halved lengthwise with the grain, then halved crosswise across the grain
Kosher salt and ground black pepper
01Heat the oven to 350°F with a rack in the lower-middle position. Season the meat on both sides with salt and pepper; set aside. In a large Dutch oven over medium, toast the cumin and coriander seeds until fragrant, 1 to 3 minutes. Transfer to spice grinder and let cool slightly, then pulse until coarsely ground, about 10 pulses; set aside.
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