Anti Inflammatory Paleo Ropa Vieja

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

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Ingredients

4 servings

For the beef

1 ½ lb flank steak
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
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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
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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