Cuban-Style Shredded Beef with Tomato and Bell Peppers

Tender flank steak slow-simmered in a tangy tomato-pepper sauce with aromatic herbs.

Cuisine: Cuban

Category: Beef

Prep: 20 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 large red bell pepper
• 1 large green bell pepper
• 1 medium yellow onion
• 3 cloves garlic
• 1 cup tomato sauce
• 1/4 cup white wine
• 1/4 cup lime juice
• 1 tbsp oregano
• 1 tsp cumin
• 1/2 tsp smoked paprika

Instructions

1. Step 1: Season 1.5 lbs flank steak with salt and black pepper. In a large skillet over medium-high heat, warm 2 tbsp olive oil. Sear steak for 3-4 minutes per side until browned.
2. Step 2: Transfer steak to a plate and let rest for 5 minutes. In the same skillet, add 1 large red bell pepper, thinly sliced, and 1 large green bell pepper, thinly sliced, and cook for 5 minutes until slightly softened.
3. Step 3: Add 1 medium yellow onion, thinly sliced, and 3 garlic cloves, minced, and cook for 2 minutes until fragrant.
4. Step 4: Stir in 1 cup tomato sauce, 1/4 cup white wine, and 1/4 cup lime juice. Bring to a simmer and cook for 5 minutes.
5. Step 5: Add 1 tbsp oregano, 1 tsp cumin, 1/2 tsp smoked paprika, and season with salt and 1/4 tsp black pepper. Simmer for 10 minutes.
6. Step 6: Return rested steak to skillet, cut into thin strips, and simmer for 15 minutes until tender and flavors meld.