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Cuban Style Braised Steak and Peppers
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1
Reviews
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By:
Becky Jo Cook
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Cuban Style Braised Steak and Peppers Recipe uses a tasty array of ingredients including white wine, cumin, oregano, diced tomatoes, onion, red pepper, garlic, capers, rice, olives and cilantro to create this delicious Cuban flank steak dish.
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INGREDIENTS
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1/2 cup dry white wine
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2 tsp ground cumin
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1 1/2 tsp dried oregano
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Kosher salt and pepper
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1 14.5-oz can diced tomatoes
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1 medium onion, sliced
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2 red peppers, sliced crosswise
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2 cloves garlic, chopped
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1 Tbsp capers, roughly chopped
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1 lb flank steak, cut crosswise into 3-in. pieces
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1 cup long-grain white rice
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1/4 cup pimiento-stuffed olives, quartered, plus 1Tbsp olive brine
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Chopped fresh cilantro, for serving
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DIRECTIONS
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1:
In a 5- to 6-qt slow cooker, whisk together the wine, cumin, oregano and 1/2 tsp each salt and pepper.
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2:
Stir in the tomatoes (and their juices), onion, peppers, garlic and capers. Nestle the steak among the vegetables and cook until the steak is cooked through and shreds easily, 6 to 7 hours on low or 4 to 5 hours on high.
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3:
Twenty minutes before the beef is done, cook the rice according to package directions.
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4:
Using two forks, shred the beef. Fold the olives and brine into the beef mixture and serve over the rice. Sprinkle with cilantro, if desired.
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