Description
A comforting flank steak dish simmered with colorful vegetables and rich spices, perfect for family meals.
Ingredients
- 2 pounds flank steak
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 cups beef broth
- Cooked rice, for serving
- Fried plantains, for serving
- Black beans, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the sliced onion and bell pepper, sauté until soft.
- Stir in the garlic and cook for an additional minute.
- Add the flank steak to the pot along with diced tomatoes, tomato paste, cumin, oregano, bay leaf, and season with salt and pepper.
- Pour in the beef broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 120 minutes, until the meat is tender.
- Remove the meat, shred it, and return it to the pot, stirring to combine.
- Serve hot with rice, fried plantains, and black beans.
Notes
Marinate the flank steak for enhanced flavor and let it rest before shredding for juiciness.