Latin American · medium

Ropa Vieja

Name: Ropa Vieja
Total time: 135 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 2 lbs Flank Steak; 2 Bell Peppers (mixed colors); 1 large Yellow Onion; 1 can Crushed Tomatoes; 1/3 cup Green Olives (pitted); 2 tbsp Capers; 4 cloves Garlic; 1 tsp Ground Cumin; 2 tbsp Olive Oil; 1 Bay Leaf

Cuba's national dish of shredded flank steak braised in a tomato-pepper sauce with olives and capers. Slow-cooked to tender perfection.

2 hr 15 min
Total: 6
Serves: $34.00
Est. cost: 380
Cal/serving

Dietary, as tagged

Gluten-free
Dairy-free

Parent noteThe shredded texture is easy for kids to eat. Skip olives and capers if they are picky about briny flavors.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Flank Steak2 lbs
Bell Peppers (mixed colors)2
Yellow Onion1 large
Crushed Tomatoes1 can
Green Olives (pitted)1/3 cup
Capers2 tbsp
Garlic4 cloves
Ground Cumin1 tsp
Olive Oil2 tbsp
Bay Leaf1

Method

01
Place flank steak in a pot with water, bay leaf, and a halved onion. Boil, then simmer 1.5 hours until very tender.
02
Remove beef and shred with two forks into thin strands. Reserve 1 cup of the broth.
03
In a large skillet, sautee sliced bell peppers and onion in olive oil until soft. Add garlic and cumin.
04
Add crushed tomatoes, reserved broth, olives, and capers. Simmer 10 minutes.
05
Add shredded beef, stir to coat, and cook 15 more minutes. Serve over white rice with black beans.

380
Calories: 34g
Protein: 14g
Carbs: 20g
Fat