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This Ropa Vieja (literally translates to ‘old clothes’ in Spanish) is a super easy and delicious Cuban dish that is perfect for meal prep. The soft, shredded flank steak and sauce taste even better the next day! Try serving it with some cauli rice &/or plantains.
It may not be 100% authentic or traditional, but it is delicious and Whole30 compliant. And, in my books, that's all that matters!
Ingredients:
3lbs flank steak
1 medium onion - julienned
1 green pepper - julienned
1 red pepper - julienned
1 yellow pepper - julienned
5 cloves garlic - roughly chopped
2 tsp garlic powder
1 tsp dry oregano
1 tsp smoked paprika
1 tsp cumin
1 cup crushed tomatoes (look for a BPA-free can)
juice of 1 lime - plus extra for serving
1 cup compliant olives - sliced
½ cup cilantro - roughly chopped
salt and pepper
jalapeño and avocado - for garnish
2 tbsp avocado oil
.
Method:
1. Set IP to sautée function and add avocado oil.
2. Slice flank steak into pieces so it fits in the pot and season both sides with salt & pepper. Add steak to IP and brown both sides in batches. Transfer to plate and set aside.
3. Add onion and peppers to the pot. Sautée 4-5 min or until softened. Be sure to scrape any brown bits on the bottom of the pot (that’s flavour!). Add garlic and cook another 45-60 sec.
4. Add garlic powder, oregano, paprika & cumin & toss everything to coat. Sautée 45-60sec to awaken the spices. Add tomatoes, lime juice, & olives. Give everything a stir before adding steak back to the pot.
5. Cover the steak with the veggies, close the lid, set to sealing and cook under high pressure 45min.
6. Once cooked, release pressure manually and shred the steak in the pot. Adjust salt & pepper as required and add cilantro.
7. Serve with cauli rice and/or plantains (see my blog for recipes) and garnish with jalapeño, avocado and cilantro
Music by: David Cutter Music - www.davidcuttermusic.com