Carne Desmechada Shredded Flank Steak Recipes

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SHREDDED MARINATED FLANK STEAK (CARNE DESMECHADA)



Shredded Marinated Flank Steak (Carne Desmechada) image

A recipe from Colombia. Flank steak is used because it is more flavorful than some other cuts of beef. Times do not include overnight marinating time.

Provided by threeovens

Categories     Steak

Time 3h10m

Yield 2 lbs, 6 serving(s)

Number Of Ingredients 6

2 lbs flank steaks, trimmed of fat
4 small tomatoes, finely chopped
1 cup onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt
3 tablespoons olive oil

Steps:

  • Combine half of the chopped tomatoes, 1/4 cup of the chopped onions, 1/2 tsp minced garlic and 1/4 tsp salt. Rub over flank steak and marinate in the refrigerator overnight.
  • Place the marinated flank steak in a dutch oven and cover with water. Cook until tender about 2 1/2 hours.
  • Remove from dutch oven and let cool down. Shred meat by hand or with two forks.
  • Heat olive oil in a large skillet over medium heat. Saute onions, remaining tomato, garlic and salt. Add shredded meat and stir fry about 10 minutes until heated through.

CARNE DESMECHADA (SHREDDED FLANK STEAK)



Carne Desmechada (Shredded Flank Steak) image

Make and share this Carne Desmechada (Shredded Flank Steak) recipe from Food.com.

Provided by SlipC

Categories     Meat

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs flank steaks
1 large potato, peeled and cubed
1 medium onion, chopped
1 large tomatoes, chopped
1 green bell pepper, chopped
1 teaspoon minced garlic
2 (1 g) packages sazon goya (found in the international foods section normally)
1 teaspoon salt
1 tablespoon oil
ketchup

Steps:

  • Boil flank steak, potato, and salt in a covered pot till steak is fully cooked.
  • When done, drain and shred the steak (I do this by hand).
  • Preheat oil in a large skillet over med heat.
  • When oil is heated, place all ingredients (except ketchup) in oil and sauté until the onion is translucent.
  • If desired, stir in a little ketchup to give it a little kick.
  • Serve with hot rice.

ROPA VIEJA



Ropa Vieja image

Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it's called ropa vieja, which translates to old clothes, a reference to the beef's tattered appearance. In Venezuela and Colombia, you'd call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice.

Provided by J. Kenji López-Alt

Categories     dinner, meat, one pot, main course

Time 3h

Yield 6 cups (4 servings)

Number Of Ingredients 10

2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain
Kosher salt and black pepper
1 tablespoon grapeseed, vegetable or canola oil
1 recipe Braised Peppers and Onions (about 3 cups)
1 (15-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
1/2 cup Manzanilla olives, sliced crosswise
1/2 cup golden raisins
1/4 cup capers, drained
2 cups homemade or store-bought low-sodium chicken stock
Cooked white rice, black beans and sautéed or braised hearty greens, for serving

Steps:

  • Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
  • Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
  • Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.

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