Cuban-Style Flank Steak Shred with Sofrito

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Tender flank steak shredded and simmered in a vibrant sofrito sauce with bell peppers and tomatoes, served with white rice and black beans for a classic Cuban meal. This caribbean-inspired one pot ready in about 385 minutes pairs flank steak, olive oil, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 1 medium, diced green bell pepper
• 2 medium, peeled and diced tomato
• 4 cloves, minced garlic
• 1 tsp cumin
• 1 tbsp adobo seasoning
• 1 cup chicken broth
• 1.5 cups white rice
• 1 can (15 oz), drained and rinsed black beans

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add flank steak and sear for 4 minutes per side until browned, then transfer to a slow cooker.
2. Step 2: In the same skillet, cook onion and bell pepper for 5 minutes until softened. Add garlic, cumin, and adobo seasoning, stirring for 1 minute until fragrant.
3. Step 3: Add diced tomatoes and chicken broth to the skillet, scraping up browned bits. Pour sauce over flank steak in slow cooker, cover, and cook on low for 6 hours until fork-tender.
4. Step 4: Shred steak with two forks, discarding any fat. Simmer black beans in 1/2 cup water for 10 minutes. Serve shredded steak over white rice with black beans on the side.