Vegetarian Easy Ropa Vieja

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

This braised, deeply savory stew builds its flavor from a sofrito of onion, green and red bell pepper, and garlic, bloomed with cumin, smoked paprika, and oregano until the whole kitchen smells incredible. A rich tomato base — crushed tomatoes and tomato paste, brightened with a splash of apple cider vinegar — simmers low and slow until everything turns tender enough to shred into long, saucy strands. Briny pimento-stuffed olives and capers get stirred in at the end, giving every bite that classic salty, tangy punch that makes ropa vieja so craveable. It spoons beautifully over fluffy white rice or alongside black beans, with a scatter of fresh cilantro or parsley to finish things off. Comforting, saucy, and packed with layered spice, this one is a genuinely satisfying pick for a vegetarian table.

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Ingredients

6 servings

2 lb flank steak
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
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)

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.

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