Otherby TheMealDBRopa VeijaServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 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
