Ropa Vieja

flank steak

🥗Healthier: chicken breast

💰Cheaper: chuck roast

Chuck roast is more affordable and can be equally tender when cooked slowly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and has a neutral flavor.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are less expensive and can provide a similar briny flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth can add depth of flavor without the cost of wine.

Heat olive oil in a large pot over medium heat until shimmering.

Season the flank steak with salt and black pepper.

Sear the flank steak in the pot until browned on all sides, about 4-5 minutes per side.

Remove the steak and set aside; add onion and bell pepper to the pot.

Cook until softened, about 5 minutes, then add garlic and cook for another minute until fragrant.

Stir in the tomato sauce, cumin, oregano, and bay leaves.

Return the flank steak to the pot and pour in the red wine.

Add enough water to cover the meat, then bring to a simmer.

Cover and reduce heat to low; braise for 2-3 hours until the meat is tender and shreds easily.

Remove the steak, shred it with two forks, and return it to the pot.

Stir in green olives and capers; cook for an additional 10 minutes to heat through.

Adjust seasoning with salt and pepper to taste.

Finish with fresh cilantro and a squeeze of lime juice before serving.

Cooking Techniques

Spice Level: