Cuban Style Braised Steak and Peppers Recipe

1      Reviews by:    Becky Jo Cook   Cuban Style Braised Steak and Peppers Recipe uses a tasty array of ingredients including white wine, cumin, oregano, diced tomatoes, onion, red pepper, garlic, capers, rice, olives and cilantro to create this delicious Cuban flank steak dish. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Caribbean    Servings:4 Calories per Serving:523 Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   6 Hours Total Time:   6 Hours 15 Minutes

INGREDIENTS

• 1/2 cup dry white wine
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• Kosher salt and pepper
• 1 14.5-oz can diced tomatoes
• 1 medium onion, sliced
• 2 red peppers, sliced crosswise
• 2 cloves garlic, chopped
• 1 Tbsp capers, roughly chopped
• 1 lb flank steak, cut crosswise into 3-in. pieces
• 1 cup long-grain white rice
• 1/4 cup pimiento-stuffed olives, quartered, plus 1Tbsp olive brine
• Chopped fresh cilantro, for serving

DIRECTIONS

• In a 5- to 6-qt slow cooker, whisk together the wine, cumin, oregano and 1/2 tsp each salt and pepper.
• Stir in the tomatoes (and their juices), onion, peppers, garlic and capers. Nestle the steak among the vegetables and cook until the steak is cooked through and shreds easily, 6 to 7 hours on low or 4 to 5 hours on high.
• Twenty minutes before the beef is done, cook the rice according to package directions.
• Using two forks, shred the beef. Fold the olives and brine into the beef mixture and serve over the rice. Sprinkle with cilantro, if desired.

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