Ingredients
Scale
- 2 lbs flank steak
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 can (28 oz) whole tomatoes in juice
- 2 tsp cumin powder
- 2 bay leaves
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cut the flank steak into large chunks and season generously with salt and pepper.
- Heat olive oil in a large pot over medium heat. Brown the beef chunks on all sides for about 5-7 minutes per batch. Remove and set aside.
- In the same pot, sauté onions and bell peppers until softened (about 5 minutes). Add minced garlic and cook for another minute.
- Return the browned beef to the pot, add canned tomatoes (with juice), cumin powder, bay leaves, salt, and pepper. Stir well.
- Pour in enough water or broth to cover by an inch. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 2-3 hours until the meat is fork-tender.
- Remove bay leaves and shred the beef in the pot using two forks. Let it rest uncovered for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg