Barley Free Paleo Ropa Vieja

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(21)

About Fig

Fig 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

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!