Otherby TheMealDBRopa VeijaKeep screen onSaveShareIngredients2 Lbs Flank Steak3 tsp Kosher Salt4 tablespoons Vegetable Oil1 Red Pepper1 Yellow Pepper1 Onion6 cloves Garlic2 tablespoons Tomato Puree1 tablespoon Smoked Paprika2 tsp Cumin2 tsp Dried Oregano1/2 cup Dry White Wine1 Can Tinned Tomatos2 Bay Leaf1 cup Pimento Stuffed OlivesTo serve RiceTo serve Black Beans1/4 cup CilantroStepsStep-by-step0 of 7 done1Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.2In 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.3In 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.4Add 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.5Add 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.6Stir 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.7Spoon ropa vieja over rice and beans. Top with cilantro.Source: TheMealDB
