Cuban Flank Steak and Pepper Stew

Jun 07, 2023June 7, 20230 4
Cuban Flank Steak and Pepper Stew recipe for a hearty dinner
in Main

Prep

20 min

Cook

2 hours

Ready In

2 hours 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 tablespoons olive oil
3 lbs flank steaks , cut crosswise in 6 pieces
coarse salt
black pepper
3 large Spanish onions , 1 peeled and cut in large dice , 2 sliced
3 bell peppers , 1 cut in large dice , 2 sliced
2 tablespoons vinegar
1 quart chicken stock
2 bay leaves
1 teaspoon black pepper
1 pinch ground cumin
3 garlic cloves , thinly sliced
2 tablespoons tomato paste
1 1/2 cups crushed tomatoes
1/2 teaspoon Tabasco sauce

Nutrision Information

Servings Per Recipe
6
Calories
570
Sugar
8g
Fat
43g
Cuban Flank Steak and Pepper Stew is a hearty and flavorful dish that is perfect for a cozy dinner at home. This classic Cuban recipe features tender pieces of flank steak that are slowly simmered with onions, bell peppers, crushed tomatoes, and a variety of spices and seasonings. The result is a rich and satisfying stew that is perfect for cold winter nights. Serve with crusty bread, rice, or mashed potatoes for a complete and satisfying meal.

Instructions

1.Heat 4 tablespoons of olive oil in a large Dutch oven or stockpot over high heat.
2.Season the flank steak pieces generously with salt and black pepper.
3.When the oil is hot, add the steak pieces in batches to the pot and cook until browned on both sides, about 5 minutes per batch.
4.Remove the steak pieces with a slotted spoon and set them aside.
5.Reduce the heat to medium and add the remaining 4 tablespoons of olive oil to the pot.
6.Add the diced onion and bell pepper and sauté until softened, stirring occasionally, about 10 minutes.
7.Add the sliced onions and sauté for an additional 5 minutes.
8.Add the vinegar, chicken stock, bay leaves, black pepper, cumin, garlic, tomato paste, crushed tomatoes, and Tabasco sauce.
9.Stir to combine and bring to a simmer.
10.Return the steak pieces to the pot.
11.Simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is very tender.
12.Remove the bay leaves and discard them.
13.Serve the stew hot, garnished with fresh parsley or cilantro, if desired.

PROS

This stew is rich and flavorful, with tender pieces of flank steak, sweet bell peppers, and tangy crushed tomatoes.

It is a filling and comforting meal that is perfect for cold weather.

CONS

This stew requires a long cooking time and some preparation, so it is not a quick and easy meal to make on a busy weeknight.

It is also high in calories and fat, so it should be enjoyed in moderation.

HEALTH & BENEFITS

This stew is a good source of protein and iron, which are important nutrients that support muscle and brain function and blood health.
The bell peppers and crushed tomatoes in this recipe are also rich in vitamins and antioxidants, which support overall health and immune function.
However, the high amount of fat and calories in this recipe means that it should be eaten as part of a balanced diet and in moderation.

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