Cuban Flank Steak With Peppers And Tomatoes Recipes

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CUBAN FLANK STEAK WITH PEPPERS & TOMATOES



Cuban Flank Steak with Peppers & Tomatoes image

Provided by Cuisine at Home

Categories     Lunch / Dinner

Yield 6 servings

Number Of Ingredients 16

1 flank steak (2 lb.), seasoned with salt and black pepper
2 Tbsp. olive oil
1/2 cup low-sodium beef broth
4 Roma tomatoes, seeded and chopped
2 poblano chiles, seeded and sliced into strips
2 onions, chopped
1 yellow bell pepper, seeded and sliced into strips
2 Tbsp. minced garlic
2 Tbsp. dried oregano
1 Tbsp. ground cumin
2 tsp. each ground coriander and smoked paprika
1 tsp. kosher salt
1/2 tsp. red pepper flakes
Minced red onion
Chopped fresh cilantro
Sliced jalapeño

Steps:

  • Sear steak in oil in a sauté pan over medium heat 3-4 minutes per side; transfer steak to a plate. Deglaze pan with broth, scraping up bits on the bottom; set pan aside.
  • Combine tomatoes, poblanos, onions, bell pepper, and garlic in a 4- to 6-qt. slow cooker. Add oregano, cumin, coriander, paprika, salt, and pepper flakes; toss to coat. Add steak and pan drippings. Cover; cook until steak is fork-tender, on low-heat setting for 7-8 hours. Remove meat, let it rest 5 minutes, then shred; serve with vegetables. Garnish each serving with red onion, cilantro, and sliced jalapeño.

Nutrition Facts : ServingSize 6 servings, Calories 297, Fat 14g, Carbohydrate 7g, Fiber 1g, Protein 34g, SaturatedFat 5g, Sodium 336mg, Cholesterol 63mg

SPICY CUBAN FLANK STEAK



Spicy Cuban Flank Steak image

If you can, squeeze fresh limes for the lime juice for this fabulous flank steak. Their zesty flavor enhances the dish. Medium limes each yield about 2 1/2 tablespoons of juice, so two limes should provide the right amount.

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 26

2 onions, cut into thin wedges
1.25 teaspoon ground cumin
1.25 teaspoon ground black pepper
1.25 teaspoon granulated garlic
1.25 teaspoon onion powder
1.25 teaspoon dried oregano, crushed
1 teaspoon crushed red pepper
0.5 teaspoon salt
1 pound beef flank steak
1.25 cup low-sodium beef broth
0.333 cup lime juice
10 Cuban rolls or French rolls, split
1 Picadillo Relish
2 tablespoon vegetable oil
1.5 cup chopped onions (3 medium)
0.75 cup chopped red sweet pepper (1 medium)
0.75 cup chopped yellow sweet pepper (1 medium)
6 cloves garlic, minced
1 ounce black beans, rinsed and drained
1 cup chopped tomatoes (2 medium)
0.25 cup chopped pitted green olives
0.25 cup chopped raisins
3 tablespoon red wine vinegar
1 teaspoon packed brown sugar
0.75 teaspoon ground cinnamon
0.25 teaspoon crushed red pepper

Steps:

  • Place onions in a 3-1/2- or 4-quart slow cooker. In a small bowl combine cumin, black pepper, garlic, onion powder, oregano, red pepper, and salt.
  • Cut meat crosswise into four pieces. Rub spice mixture evenly over all sides of meat pieces. Pour beef broth and lime juice into slow cooker. Add meat to cooker.
  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Transfer meat to a cutting board. Use two forks to pull meat into coarse shreds. Return meat to cooker; keep warm.
  • To serve, use a slotted spoon to spoon mixture onto roll bottoms. Add Picadillo Relish. Cover with roll tops. Picadillo Relish
  • In a large skillet heat oil over medium-high heat. Add onions, red sweet pepper, yellow sweet pepper, and garlic. Cook and stir about 5 minutes or until vegetables are tender. Stir in beans, tomatoes, green olives, raisins, vinegar, brown sugar, cinnamon, and crushed red pepper. Cook and stir for 2 minutes more. Cool to room temperature.

Nutrition Facts : Calories 370 kcal, Carbohydrate 38 g, Cholesterol 37 mg, Protein 27 g, SaturatedFat 4 g, Sodium 620 mg, Sugar 7 g, Fat 13 g, UnsaturatedFat 8 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

GRILLED FLANK STEAK WITH ROASTED PEPPERS IN TOMATO SAUCE



Grilled Flank Steak with Roasted Peppers in Tomato Sauce image

Provided by Michael Chiarello : Food Network

Yield 4 servings

Number Of Ingredients 9

2 cups peeled, seeded, and chopped vine-ripened tomatoes
2 cups roasted, peeled, and seeded red and yellow bell peppers
1 jalapeno or serrano chili
Salt and cracked black pepper
1 flank steak, about 1 lb.
1-1/2 tsp. dried oregano
3 Tbs. extra-virgin olive oil, plus more for brushing on bread
4 large slices bread, cut from a good, crusty loaf
1 tsp. balsamic vinegar

Steps:

  • Prepare the tomatoes and bell peppers, working over a bowl to catch all the juices. Cut or tear the peppers into long strips. Strain all the juices into a large non-reactive saucepan. Add the chili. Bring to a boil over high heat, reduce the heat to medium, and simmer until the juices reduce to a heavy syrup and the chili is very soft, about 10 minutes. Scoop out the chili, seed if desired, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat to medium and simmer for 20 minutes. Stir in the chili and salt and pepper to taste. Keep warm or let cool to room temperature.
  • Prepare the grill and let it burn down to medium coals. Season the flank steak with salt, pepper, 1 tsp. of the oregano, and brush with 1 Tbs. of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 Tbs. of olive oil, and crumble the remaining 1/2-tsp. oregano over the top. Let rest for about 5 minutes.
  • Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with about 1/4-cup of the roasted peppers in sauce and arrange next to the meat. (Reserve any remaining peppers for another use.)
  • Gather all the meat juices (make an effort to scrape the meat juices off the carving board, too) into a small bowl and whisk in the vinegar and the remaining 1 Tbs. olive oil. Drizzle over each portion. Serve immediately.

CUBAN SKIRT STEAK WITH TOMATO ESCABECHE AND MANGO STEAK SAUCE



Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce image

Provided by Bobby Flay

Time P1DT50m

Yield 4 servings

Number Of Ingredients 32

1/4 cup canola oil
1/4 cup chopped fresh oregano
2 teaspoons ground cumin
8 cloves garlic, chopped
2 fresh bay leaves (must be fresh)
Zest and juice of 2 limes
Two 1 1/2-pound skirt steaks
Salt and freshly ground black pepper
Mango Steak Sauce, recipe follows
Tomato Escabeche, recipe follows
Fresh cilantro leaves, for garnish
2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup mango nectar
1/4 cup prepared horseradish
3 tablespoons honey
2 tablespoons ancho chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon sugar
3 ripe beefsteak tomatoes, cheeks removed and julienned
1 small red onion, finely diced
1 jalapeno pepper, finely diced
Salt and freshly ground black pepper

Steps:

  • Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth. Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
  • Prepare a charcoal grill on high heat for direct grilling. Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices. Serve the meat with the Mango Steak Sauce and Tomato Escabeche. Garnish with cilantro leaves.
  • Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.
  • Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.

TOMATO AND PEPPER SIRLOIN STEAK



Tomato and Pepper Sirloin Steak image

The beefy sauce and zippy peppers in this dish offer an amazing amount of flavor for under 300 calories. -Gayle Tarkowski, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds beef top sirloin steak, thinly sliced
3 tablespoons canola oil
1 small onion, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 large green peppers, cut into strips
2 to 3 tablespoons beef broth
1-1/2 teaspoons Worcestershire sauce
Hot cooked rice

Steps:

  • In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

Nutrition Facts : Calories 284 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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

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 FLANK STEAK WITH AVOCADO AND TOMATO SALAD RECIPE - (4.5/5)



Cuban Flank Steak with Avocado and Tomato Salad Recipe - (4.5/5) image

Provided by cndrela13

Number Of Ingredients 15

For the Mojo Sauce -
1/4 cup olive oil
1/4 cup fresh lime juice
2 Tbls orange juice
4 garlic cloves
2 Tbls water
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
Hand full of fresh cilantro
1 flank steak
1 avocado, chopped
1 tomato, chopped
4 Tbls finely chopped red onion

Steps:

  • Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a "Bullet" which I love and is perfect for making the mojo sauce. Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight. Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes. Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain. Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken. Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.

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Learn how to cook great Slow-cooker cuban flank steak recipe . Crecipe.com deliver fine selection of quality Slow-cooker cuban flank steak recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Slow-cooker cuban flank steak recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


CUBAN FLANK STEAK RECIPE RECIPES ALL YOU NEED IS FOOD
Season with salt and pepper and grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with the mango slices and lime wedges. Drizzle with the …
From stevehacks.com


CUBAN FLANK STEAK RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Cuban Flank Steak Recipe are provided here for you to discover and enjoy ... Campbell's Tomato Soup Recipes Mexican Campbell's Soup Recipes Taco Bake Rainy Day Soup Recipes Healthy Fast Soup Recipes Bread Bowl Potato Soup Recipe Soup In Bread Bowl Recipe 30 Minute Tortilla Soup Recipe Dinner Menu. Healthy …
From recipeshappy.com


ABUELA'S SLOW COOKER ROPA VIEJA - COOKED BY JULIE
2022-04-11 Step-By-Step Instructions. Add the tomato sauce, tomato paste, water, dry white wine, spices, bay leaves, sugar, and garlic to the slow cooker and mix well. Season with salt and pepper. Add the flank steak to the slow cooker and coat it on both sides with the tomato sauce mixture. Top it off with the onions and peppers, cover, and set it to ...
From cookedbyjulie.com


CUBAN FLANK STEAK RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Cuban Flank Steak Recipe - Melissa Clark | Food & Wine top www.foodandwine.com. Step 1 In a blender, combine the citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and blend until smooth.
From therecipes.info


CUBAN STYLE GRILLED FLANK STEAK | SUPPER SANITY
2021-01-05 Cover and refrigerate for 1 – 24 hours, flipping steaks halfway through refrigerating. Preheat grill to 400º. Remove steaks from marinade and transfer marinade to a small saucepan. Pat steaks dry with paper towels and rub with olive …
From suppersanity.com


CUBAN PEPPER STEAK : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


GARLIC-CITRUS CUBAN FLANK STEAK WITH ORANGE-ONION
2020-08-18 Press the garlic cloves through a garlic press and put into a large, shallow dish. Add the orange and lemon juices and olive oil and stir well. Add the steaks, turning them in the marinade to coat them. Marinate steaks at room temperature 1 hour. To prepare the Orange-Onion Salsa, segment the oranges. Using a sharp knife, first cut off the peel ...
From steaknightmagazine.com


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