Paleo Ropa Vieja
This slow-braised Cuban classic is deeply savory, fork-tender, and packed with the kind of bold, layered flavor that makes it feel like it took all day — because it kind of does, and that's exactly the point. Flank steak is seared until deeply browned, then braised low and slow in a fragrant sofrito of onion, bell peppers, garlic, smoked paprika, and cumin until it shreds into silky, sauce-coated strands. The one swap that makes this version work without compromising anything is coconut aminos in place of soy sauce — it adds that same subtle depth and umami richness using a completely grain-free ingredient. Diced tomatoes, chicken broth, and a splash of red wine vinegar round out the braising liquid, so the sauce is bright, tangy, and just a little smoky. Briny pimento-stuffed olives stirred in at the end are non-negotiable — they cut through the richness and give every bite a little pop. This makes four generous servings, and it reheats beautifully, which means leftovers are genuinely something to look forward to.
About FigFig 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!