Low Sugar Paleo Ropa Vieja
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.7(21)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil, divided
For the sofrito
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
For the braise
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp red wine vinegar
- 2 bay leaves
- ⅓ cup pimento-stuffed green olives, halved
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the flank steak dry and season all over with the salt and pepper. Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Add the steak and sear undisturbed for 4 minutes, until the underside is deep brown and releases easily from the pot. Flip and sear the second side for 3–4 minutes until equally browned. Transfer the steak to a plate and set aside.
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