Cuban Flank Steak And Pepper Stew Recipes

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SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)



Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja) image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 3h55m

Yield 16 servings

Number Of Ingredients 19

6 pounds flank steak
3/4 cup Delicioso Adobo seasoning, recipe follows
1/2 cup Worcestershire sauce
6 bottles beer
1/2 cup canola oil
2 medium yellow onions, chopped
2 red bell peppers, cored, seeded, ribbed and chopped
2 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, white and light green parts only, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
Salt and freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder

Steps:

  • Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
  • Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
  • Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
  • Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
  • Combine all ingredients.

SLOW-COOKER CUBAN FLANK STEAK



Slow-Cooker Cuban Flank Steak image

Add something tasty to your family's Cuban dinner! Enjoy this slow-cooked steak recipe made with Progresso® black beans and rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 8

Number Of Ingredients 12

1 large onion, thinly sliced
1 medium red bell pepper, cut into strips (1 1/2 cups)
1 medium green bell pepper, cut into strips (1 1/2 cups)
1 beef flank steak (2 lb), cut into 8 pieces
2 tablespoons chili powder
1 teaspoon dried oregano leaves
2 teaspoons dried minced garlic
1 teaspoon salt
2 tablespoons lime juice
1 cup Progresso™ beef flavored broth (from 32-oz carton)
2 cups uncooked regular long-grain white rice
1 can (15 oz) Progresso™ black beans, drained, rinsed

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • About 20 minutes before serving, cook rice as directed on package.
  • Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook about 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 85 mg, Fiber 4 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g

CUBAN BEEF STEW



Cuban Beef Stew image

The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h10m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 ½ pounds sirloin tips, cubed
2 bay leaves
½ teaspoon ground cumin
1 teaspoon dried oregano
½ cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
¼ cup pimento-stuffed green olives
¼ cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper to taste

Steps:

  • In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  • Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
  • Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 29.4 g, Cholesterol 57 mg, Fat 17.2 g, Fiber 3.7 g, Protein 19.5 g, SaturatedFat 5.7 g, Sodium 498.5 mg, Sugar 5.9 g

CUBAN FLANK STEAK AND PEPPER STEW



Cuban Flank Steak and Pepper Stew image

This recipe is how I found out I like Cuban food, a lot. My husband, who is Colombian, loved this also. I just have to hide from him the fact that after cooking for a couple of hours the onions and peppers are discarded and new ones put in for the final simmer. He would find this wasteful, but it adds to the taste and texture of the dish. Don't be afraid of the rather large list of ingredients, the recipe is really easy, and oh so delicious.

Provided by threeovens

Categories     Stew

Time 2h10m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 15

8 tablespoons olive oil
3 lbs flank steaks, cut crosswise in 6 pieces
coarse salt
black pepper
3 large Spanish onions, 1 peeled and cut in large dice, 2 sliced
3 bell peppers, 1 cut in large dice, 2 sliced
2 tablespoons vinegar
1 quart chicken stock
2 bay leaves
1 teaspoon black pepper
1 pinch ground cumin
3 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 1/2 cups crushed tomatoes
1/2 teaspoon Tabasco sauce

Steps:

  • Season flank steak and brown on all sides in a Dutch oven. Remove. Add diced vegetables and lightly brown. Add vinegar, broth and seasonings. Add meat and simmer 2 1/2 hours over low heat.
  • Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid.
  • Saute sliced vegetables in now empty Dutch oven; do not allow to burn. Add tomato paste and crushed tomatoes. Simmer 15 minutes. Return meat and enough reserved cooking liquid, for desired consistency, and adjust seasonings.

Nutrition Facts : Calories 494.9, Fat 29.3, SaturatedFat 8.2, Cholesterol 73.3, Sodium 406.9, Carbohydrate 16.4, Fiber 2.5, Sugar 7.7, Protein 40.7

CUBAN STEAK WITH GARLIC CITRUS MARINADE AND SALSA RECIPE



Cuban Steak With Garlic Citrus Marinade and Salsa Recipe image

Found this online at cdkitchen.com. Posting for ZWT. This sounds like it would make a wonderful steak!!

Provided by diner524

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 (5 -6 ounce) flank steaks
4 garlic cloves, peeled
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons olive oil
2 large sweet oranges
1/2 red onion, thinly sliced
2 tablespoons finely chopped fresh cilantro
black pepper

Steps:

  • Preheat grill. Meanwhile, prepare the steaks. Trim any excess fat or connective tissue from them. One at a time, place each steak piece between two sheets of waxed paper; pound with a meat pounder until they are flattened to a thickness of about 1/2".
  • Press the garlic cloves through a garlic press and put into a large, shallow dish. Add the orange and lemon juices and the olive oil and stir well. Add the steaks, turning them in the mixture to coat them, and leave them in the dish at room temperature.
  • To prepare the Orange-Onion Salsa: Segment the oranges. Using a sharp knife, first cut off the peel at the top and bottom of each orange, cutting thickly enough to remove the outer membrane of the orange segments as well. Then stand each orange on a cut end and cut off the peel in strips in the same way.
  • Holding the peeled orange over a bowl to catch the juices, free each segment by cutting between it and the membranes on either side; cut the freed segment crosswise in half; let the halves drop into the bowl. Add the sliced onion and cilantro and toss well, seasoning with salt and pepper to taste.
  • Carefully oil the grill rack. Remove the steaks from their marinade, pat them dry, and season them with salt and pepper to taste. Place the steaks on the rack and cook, turning once, until done to your liking, 12-15 minutes total for medium.
  • Serve the steaks, passing around the Orange-Onion Salsa for guests to spoon alongside the meat.

CUBAN MARINATED STEAK



Cuban Marinated Steak image

This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards.

Provided by Michael Batt

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h5m

Yield 4

Number Of Ingredients 7

½ teaspoon cumin seeds
¼ cup orange juice
2 tablespoons vegetable oil
2 tablespoons Montreal-style steak seasoning
2 ¼ teaspoons lime juice
1 ½ teaspoons dried oregano
1 ½ pounds beef rib-eye steaks

Steps:

  • Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
  • Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 3.9 g, Cholesterol 59.4 mg, Fat 15.8 g, Fiber 0.5 g, Protein 21.2 g, SaturatedFat 4.4 g, Sodium 1428.4 mg, Sugar 1.4 g

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