Ropa Vieja

Instructions

1. Season the flank steak with salt and black pepper on both sides.
2. Heat vegetable oil in a large pot over medium-high heat. Add the flank steak and sear on both sides until browned, about 4-5 minutes per side. Remove the steak and set aside.
3. In the same pot, add the sliced onion and bell peppers. Sauté until the onions are translucent and the peppers are softened, about 5-7 minutes.
4. Stir in the minced garlic, crushed tomatoes, tomato paste, ground cumin, oregano, smoked paprika, and bay leaves. Cook for another 2 minutes, stirring occasionally.
5. Return the steak to the pot. Add the beef broth (or water) and bring to a simmer. Reduce heat to low, cover, and let it cook for about 1.5 to 2 hours or until the beef is tender and shreds easily.
6. Remove the steak from the pot and shred it using two forks. Return the shredded beef to the pot and stir in the sliced olives. Cook for an additional 10 minutes to allow flavors to meld.
7. Adjust seasoning with additional salt and pepper if needed. Remove bay leaves before serving.
8. Garnish with fresh cilantro, if using, and serve hot with rice or plantains.