Eosinophilic Esophagitis Friendly Easy Ropa Vieja
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.8(28)
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Learn more āIngredients
6 servings
- 2 lb flank steak
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp dried oregano
- 1 can (14.5 oz) crushed tomatoes
- 1 cup low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp worcestershire sauce
- Ā½ cup pimento-stuffed green olives, halved
- 2 tbsp capers, drained
For serving
- fresh cilantro or flat-leaf parsley, roughly chopped (optional)
- white rice or black beans, for serving (optional)
Instructions
- 1
Pat the flank steak dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
Heat 2 tbsp olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the steak and sear, undisturbed, for 3ā4 minutes per side until a deep brown crust forms, then transfer to a plate.
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