Cuban-Style Ropa Vieja

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat and sear the flank steak for 3 to 4 minutes per side until browned; remove and set aside.

Step 2

Add the onion and bell peppers to the pot and cook for 5 to 6 minutes until softened.

Step 3

Stir in the garlic and cumin and cook for 1 minute until fragrant.

Step 4

Return the steak to the pot, pour in the tomato sauce and 1 cup water, and bring to a simmer.

Step 5

Cover and braise over low heat for 1.5 to 2 hours, until the steak is very tender and shreds easily with a fork.

Step 6

Remove the steak, shred it with two forks, then return it to the sauce along with the olives.

Step 7

Simmer uncovered for 10 minutes to let the flavors meld and the sauce thicken slightly.

Step 8

Serve hot, ideally spooned over rice.