Here’s another one of our favorite Latin dishes…Ropa Vieja…a Cuban dish meaning ‘old clothes’ that takes a flank steak and braises it in a rich tomato broth with vegetables until the flank steak is so tender that you can pull it apart with a fork. I typically serve this dish with Rice & Black Beans and Maduros on the side. Then the very next day we wrap up the leftover Ropa Vieja along with the Rice & Black Beans in large tortillas and have ourselves delicious burritos! Love those leftovers…
Extra virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 red pepper, seeded & sliced
1 green pepper, seeded & sliced
1 tablespoon cumin
1 teaspoon Montreal steak seasoning
1 teaspoon Goya Adobo seasoning
1 1/2 lbs flank steak
1/2 cup red wine
8 oz. tomato sauce
2 cups beef broth
In a large skillet, heat 1 tablespoon oil on medium-high heat. Add the chopped onion and garlic and sauté a few minutes. Add the sliced red and green peppers to the skillet and sauté a few minutes.
In a small jar combine the cumin, steak seasoning and Adobo.
Drizzle a little extra virgin olive oil on the flank steak and season with the spice mix. Remove the onions & peppers from the skillet; reserve on a dish as you’ll be adding these back into the skillet after the flank steak has been seared. Heat a little more oil in the skillet and sear the flank steak two minutes on each side.
Add the sautéed onions & peppers back into the skillet with the seared steak. Add 1/2 cup red wine, 8 oz tomato sauce and 2 cups beef broth. Bring to a boil; reduce heat and simmer 2 hours.
After two hours the flank steak is very tender and can easily be pulled apart with a fork. Shredd the entire steak and serve with Rice & Black Beans.
Ropa Vieja is so hearty and can be used for two meals in one! Remember to save those leftovers for burritos tomorrow. Enjoy!