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Cuban

Ropa Vieja

Flank steak simmers with peppers, onion, and tomato until it shreds into long strands. The stew tastes savory and slightly sweet from the peppers, with cumin and oregano in the sauce.

Prep
20 min
Cook
2 hr 30 min
Total
2 hr 50 min
Servings
4
Difficulty
Medium
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Shredded flank steak stewed with red and green peppers, onion, and tomato

Why you’ll love it

  • Flank shreds into the long strands this dish is named for.
  • A covered simmer takes the meat to a tender, well-cooked temperature.
  • Peppers and tomato make the sauce, so you do not need a separate gravy.
  • Cumin and oregano season the pot from the start.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the flank steak dry and season it with the salt and black pepper.

  2. 2

    Heat the olive oil in a wide pot over medium heat. If the oil smokes, turn the heat off and let the pot cool slightly before continuing. Brown the steak on both sides, about 4 minutes per side. Move it to a plate.

  3. 3

    Cook the onion and both bell peppers for 6 minutes. Add the garlic, cumin, and oregano and stir 30 seconds.

  4. 4

    Add the crushed tomatoes, beef broth, and bay leaf. Return the steak.

  5. 5

    Cover and simmer until the steak shreds easily and is about 200°F in the center, about 2 hours.

  6. 6

    Discard the bay leaf. Shred the beef with forks, stir it into the sauce, and simmer uncovered 5 minutes.

Pro tips

  • Shred with the grain so you get long strands, then stir them into the sauce.
  • If the sauce is watery, simmer it uncovered after shredding.
  • This is a braise, not a quick steak, so give it the full time.

Easy substitutions

flank steak
chuck roast, shredded the same way
crushed tomatoes
tomato sauce
beef broth
water plus 1/2 teaspoon salt

Storage and reheating

Storage

Refrigerate leftovers in a sealed container for up to 4 days.

Reheating

Reheat in a covered saucepan over medium heat until the beef is hot and the sauce simmers.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
336
Protein
36 g
Carbs
12 g
Fat
16 g
Fiber
3 g

Moderate · Stovetop, One Pan · Dairy-Free, High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients