Cuban Braised Flank Steak and Peppers in a Slow Cooker

Name: Cuban Braised Flank Steak and Peppers in a Slow Cooker
Prep time: 15 min
Total time: 495 min
Yield: 6 Servings
Ingredients: 28 ounce can diced tomatoes, drained; 2 red bell peppers, sliced u00bd inch thick; 1 onion, cut into 8 wedges; 4 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon cumin; kosher salt and black pepper; 2 bay leaves; u00be cup pitted green olives, chopped coarse; 1u00bd pounds flank steak, cut crosswise into thirds; 1 cup long-grain white rice; 1 avocado, sliced; u00bc cup cilantro

By Leslie Blythe Beef, Rice Slow Cooker / Crock Pot

November 11, 2015

This Cuban Braised Flank Steak and Peppers in a Slow Cooker (Ropa Vieja) is so easy and delicious.

Prep: 15 mins
Cook: 8 hrs
Yields: 6 Servings

Ingredients

28 ounce can diced tomatoes, drained

2 red bell peppers, sliced ½ inch thick

1 onion, cut into 8 wedges

4 garlic cloves, minced

2 teaspoons dried oregano

1 teaspoon cumin

kosher salt and black pepper

2 bay leaves

¾ cup pitted green olives, chopped coarse

1½ pounds flank steak, cut crosswise into thirds

1 cup long-grain white rice

1 avocado, sliced

¼ cup cilantro

Directions

1In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, garlic, oregano, cumin, 1½ teaspoons salt, ¼ teaspoon pepper, bay leaves and olives. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

2Twenty-five minutes before serving, cook the rice according to the package directions.

3Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

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