Rice Free Easy Ropa Vieja
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.8(28)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 lb flank steak
- 1 tsp kosher salt, plus more to taste
- ½ 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
- ½ 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
- ½ 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)
Chef's tipUse cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
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 3–4 minutes per side until a deep brown crust forms, then transfer to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!