Description
A timeless Cuban-inspired slow cooker recipe featuring tender shredded flank steak simmered in a savory tomato sauce with bell peppers, onions, garlic, and aromatic spices. This hearty and flavorful dish is perfect for an easy weeknight dinner and pairs wonderfully with rice and beans.
Ingredients
Main Ingredients
- 2 1/2 lb flank steak
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Sear the Steak: (Optional) Heat olive oil in a skillet over medium-high heat. Sear the flank steak for 2 to 3 minutes on each side until browned to lock in flavor.
- Place in Slow Cooker: Transfer the seared flank steak to the slow cooker. Top it evenly with sliced onions, red and green bell peppers, and minced garlic.
- Prepare Sauce Mixture: In a mixing bowl, combine the crushed tomatoes, beef broth, tomato paste, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Stir well to blend the flavors.
- Pour Sauce Over Beef: Pour the prepared tomato and spice mixture evenly over the beef and vegetables in the slow cooker, ensuring everything is well coated.
- Slow Cook the Beef: Cover and cook on low for 8 hours or on high for 4 to 5 hours. The meat should become tender enough to easily shred with forks.
- Shred and Serve: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the sauce and stir to combine before serving.
Notes
- Serve warm over white rice and black beans for a complete meal.
- Add olives or capers to the slow cooker for a more authentic Cuban flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cuban
