Ropa Veija

Ingredients

• 2 Lbs — Flank Steak
• 3 tsp — Kosher Salt
• 4 tablespoons — Vegetable Oil
• 1 pcs — Red Pepper
• 1 pcs — Yellow Pepper
• 1 pcs — Onion
• 6 cloves — Garlic
• 2 tablespoons — Tomato Puree
• 1 tablespoon — Smoked Paprika
• 2 tsp — Cumin
• 2 tsp — Dried Oregano
• 0.5 cup — Dry White Wine
• 1 Can — Tinned Tomatos
• 2 pcs — Bay Leaf
• 1 cup — Pimento Stuffed Olives
• 1 To serve — Rice
• 1 To serve — Black Beans
• 0.3 cup — Cilantro

Steps

1. Step 1
2. Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.
3. Step 2
4. In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.
5. Step 3
6. In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.
7. Step 4
8. Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves. Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer. Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours. Transfer steaks to a plate and finely shred with 2 forks.
9. Step 5
10. Stir shredded steak back into stew. Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes. Stir in olives; season with salt.
11. Step 6
12. Spoon ropa vieja over rice and beans. Top with cilantro.