Description
Savory Cuban Ropa Viejo is a flavorful twist on a traditional Cuban dish featuring tender flank steak simmered with aromatic spices, tomato paste, and diced tomatoes, complemented by sautéed bell peppers, onions, and garlic. This hearty meal is finished with bright lime juice, smoky paprika, and optional green olives, garnished with fresh cilantro for a vibrant, authentic Cuban experience.
Ingredients
Scale
Meat and Seasonings
- 2 lbs flank steak (Choose a high-quality cut for the best tenderness and flavor.)
- 1/2 teaspoon salt (Enhances the natural taste of the meat.)
- 1/4 teaspoon pepper (Adds a subtle kick to the seasoning.)
- 2 tablespoons oil (Opt for olive or vegetable oil to prevent sticking.)
- 3 cloves garlic (Minced for aromatic richness.)
Liquids and Sauces
- 1 cup beef broth (Gives body and brings all the flavors together.)
- 1/4 cup tomato paste (Contributes sweetness and a rich tomato flavor.)
- 2 tablespoons lime juice (Brightens the dish with a zesty twist.)
Spices and Herbs
- 2 teaspoons cumin (Essential for bringing out a warm, earthy essence.)
- 1 teaspoon dried oregano (Adds an herbal fragrance.)
- 1/2 teaspoon smoked paprika (Infuses a smoky depth to your Cuban Ropa Viejo.)
Vegetables and Garnish
- 1 14.5-ounce can petite diced tomatoes (Use the juices for added flavor.)
- 1/4 cup green olives (Traditional for a salty bite, optional but delicious.)
- Chopped cilantro (Fresh herb to garnish and elevate your dish.)
- Thinly sliced red and green bell peppers (Quantity estimated: about 1 cup total)
- 1 medium onion, thinly sliced
Instructions
- Season the Steak: Generously season the flank steak with salt and pepper to enhance its natural flavors and prepare it for searing.
- Sear the Steak: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the flank steak and cook for 4-5 minutes on each side until it develops a beautiful brown crust. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the thinly sliced red and green bell peppers, onion, and minced garlic. Sauté for 3-4 minutes until the vegetables become tender and fragrant, absorbing the steak’s browned bits for extra flavor.
- Add Liquids and Spices: Return the seared flank steak to the skillet. Pour in the beef broth, tomato paste, lime juice, and add cumin, oregano, smoked paprika, and the diced tomatoes with their juices. Stir everything well to evenly coat the ingredients.
- Simmer the Dish: Lower the heat to a gentle simmer. Cover if desired and allow the mixture to cook for 15-20 minutes so the steak can absorb the spice blend and become tender.
- Slice and Serve: Remove the steak from the skillet and slice it thinly against the grain to maximize tenderness. Serve the meat alongside the sautéed vegetables from the skillet, topped with green olives and chopped fresh cilantro for a bright finish.
Notes
- For extra tenderness, you can simmer the meat for a longer time on low heat if desired.
- Green olives are optional but add an authentic salty bite typical in Ropa Viejo.
- Serve over white rice or black beans for a complete Cuban meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
