- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This Cuban stew, featuring shredded flank steak, tomatoes, and olives, can be made up to two days in advance.
Ingredient:
- 1 (2-pound) flank steak, halved lengthwise and cut crosswise into 4 pieces
- Kosher salt
- Freshly ground black pepper
- 1 (28-ounce) can diced tomatoes
- 1/2 cup water
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, cut into 1/4-inch dice
- 2 garlic cloves, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1/2 cup pitted green olives
- 2 tablespoons capers, drained
- 3 tablespoons coarsely chopped cilantro, divided
- Steamed white rice or warm tortillas, for serving
