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Wok eggs, fried rice and hot Dry Noodles.
An onion-pepper-tomato braise produces fork-tender flank steak
Ropa Vieja
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
8
Servings
Tip
Don't slice the bell peppers too thinly or the long cooking time may cause them to disintegrate.
4 hours
30 minutes active
Ingredients
-
3
pounds flank steak, halved lengthwise with the grain, then halved crosswise across the grain
-
Kosher salt and ground black pepper
Directions
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