Ropa Vieja

🥘 Ingredients

• cilantro
  ½ oz
• crushed tomatoes
  1 can
• cumin
  1 tsp
• flank steak
  1
• olive oil
  1 tbsp
• onion
  1
• red bell pepper
  1
• saffron yellow rice
  ¾ cup
• water
  1½ cups
• yellow bell pepper
  1

🍳 Cookware

• small pot
• medium pan

1. 1

   Take the steak out of the fridge. Bring water to a boil in a small pot with a pinch of salt. Halve, peel, and thinly slice onion . Core, seed, and remove the white veins from the peppers, then slice red bell pepper and yellow bell pepper . Coarsely chop cilantro .

   water: 1½ cups, onion: 1, red bell pepper: 1, yellow bell pepper: 1, cilantro: ½ oz
2. 2

   Add saffron yellow rice to the boiling water and return to a boil. Reduce to a simmer, cover, and cook for ⏱️ 15 minutes . Remove from the heat and set aside, covered.

   saffron yellow rice: ¾ cup
3. 3

   Heat olive oil in a medium pan over medium heat. Season flank steak with salt and pepper and sear for ⏱️ 6 minutes on each side, cooking thoroughly — we'll be shredding it later. Set it aside to cool.

   olive oil: 1 tbsp, flank steak: 1
4. 4

   In the same pan, cook the onions and peppers over medium heat. Season with salt and pepper. Cook, tossing, for about ⏱️ 6 minutes , until softened. While the onions and peppers cook, shred the flank steak along the grain with two forks. Add the shredded meat, cumin , and crushed tomatoes to the pan with the onions and peppers. Season with salt and pepper. Cook for about ⏱️ 5 minutes , until meat has warmed through and sauce has thickened.

   cumin: 1 tsp, crushed tomatoes: 1 can
5. 5

   Fluff the rice with a fork. Serve the ropa vieja on top. Finish with a sprinkle of the chopped cilantro.