Eosinophilic Esophagitis Friendly Gluten Free Cuban Ropa Vieja Rice Bowl
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Learn more āIngredients
4 servings
For the beef
- 1 Ā½ lb flank steak
- 1 tsp salt
- Ā½ tsp black pepper
- 2 tbsp olive oil
- 1 cup low-sodium beef broth
For the sofrito sauce
- 1 can (14.5 oz) diced tomatoes
- 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
- 2 tbsp tomato paste
- Ā¼ cup pimento-stuffed green olives, sliced
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
For the rice and beans
- 2 cups long-grain white rice
- 3 Ā¾ cups water
- Ā½ tsp salt
- 1 can (15 oz) black beans, drained and rinsed
For serving
- Ā¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the flank steak dry and season all over with 1 tsp salt and Ā½ tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the steak and sear, undisturbed, for 4 minutes per side until a deep brown crust forms. Transfer the steak to a plate.
- 2
Pour the beef broth into the Dutch oven and scrape up any browned bits from the bottom. Return the steak to the pot, cover tightly, and reduce the heat to low. Braise for 1 hour 30 minutes, until the steak is fork-tender and shreds easily when pulled with two forks. Transfer the steak to a cutting board and let it rest for 5 minutes; reserve the braising liquid in the pot.
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