Cuban Flank Steak and Pepper Stew
Savor the bold, vibrant flavors of this Cuban Flank Steak and Pepper Stew, a hearty dish that brings a taste of the Caribbean to your dinner table. Tender slices of seared flank steak are simmered in a rich, aromatic tomato-based broth infused with smoky paprika, earthy cumin, and zesty lime. Colorful strips of red and green bell peppers add a touch of sweetness and a satisfying texture, while a medley of onions, garlic, and fresh cilantro elevate the stew's complexity. Served over a bed of fluffy white rice, this one-pot wonder is perfect for cozy family dinners or entertaining guests with a flavorful punch. With only 20 minutes of prep time and ingredients like beef stock, crushed tomatoes, and pantry spices, this recipe combines simplicity and authenticity for a truly memorable meal.
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 large red bell pepper
- 1 large green bell pepper
- 3 cloves garlic cloves
- 1 28-ounce can crushed tomatoes
- 2 cups beef stock
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 4 cups white rice
Instructions
Trim any excess fat from the flank steak, then slice it into thin strips about 2 inches long.
Season the steak strips with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the steak strips in batches, cooking for about 1-2 minutes per side, until browned. Remove the steak and set aside.
Add the remaining tablespoon of olive oil to the pot, followed by the chopped onion. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the sliced red and green bell peppers to the pot and cook for 4-5 minutes, stirring occasionally, until softened.
Pour in the crushed tomatoes and beef stock, then stir to combine.
Add the ground cumin, smoked paprika, dried oregano, bay leaf, and a pinch of salt to the pot. Stir well.
Return the seared steak strips to the pot, making sure they are submerged in the sauce.
Bring the stew to a gentle simmer over medium heat, then reduce the heat to low. Cover and cook for 60-70 minutes, stirring occasionally, until the steak is tender.
Remove the bay leaf and stir in the freshly squeezed lime juice.
Taste and adjust seasoning as needed.
Serve the stew hot over a bed of white rice, and garnish with freshly chopped cilantro. Enjoy!
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 6762 mg | 294% | |
| Total Carbohydrate | 260.1 g | 95% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 40.9 g | ||
| Protein | 233.9 g | 468% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 406 mg | 31% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 5260 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
