Shredded Marinated Flank Steak Carne Desmechada
Experience the bold flavors of Latin America with this Shredded Marinated Flank Steak Carne Desmechada, a dish that transforms tender flank steak into juicy, melt-in-your-mouth perfection. Marinated in a vibrant blend of citrus juices, soy sauce, and aromatic spices, the steak is slow-cooked with sautéed onions, bell peppers, and a savory tomato-infused broth until it reaches the ultimate fork-tender consistency. This recipe pairs perfectly with rice, beans, or warm tortillas, making it a versatile centerpiece for dinner or meal prep. Rich in flavor, easy to prepare, and garnished with fresh cilantro for a refreshing finish, this Carne Desmechada is a must-try for fans of hearty, home-cooked meals. Perfect for keyword search terms like "shredded beef recipe," "flank steak marinade," or "Latin shredded beef," this dish promises both comfort and culinary adventure in every bite.
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Recipe Information
Ingredients
- 2 pounds flank steak
- 3 tablespoons lime juice
- 1 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 4 cloves garlic cloves, minced
- 1 large onion, sliced
- 2 medium bell peppers, sliced
- 1 tablespoon tomato paste
- 2 cups beef broth
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
In a large bowl, whisk together the lime juice, orange juice, soy sauce, olive oil, ground cumin, paprika, black pepper, kosher salt, and minced garlic to create the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Ensure the steak is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
When ready to cook, remove the steak from the refrigerator and let it come to room temperature for about 20 minutes.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of olive oil (optional) and sear the flank steak for 3-4 minutes on each side until browned. Remove the steak and set aside.
In the same pot, add the sliced onion and bell peppers. Sauté for 5-7 minutes until softened and slightly caramelized.
Stir in the tomato paste and cook for 1-2 minutes until the paste deepens in color. Pour in the beef broth and gently scrape the bottom of the pot to release any browned bits.
Return the seared flank steak to the pot. Ensure the liquid covers at least half of the steak; add more broth or water if necessary. Bring to a gentle simmer, then reduce the heat to low.
Cover the pot with a lid and cook for 1.5 to 2 hours, flipping the steak occasionally. The steak should be tender and easily shred with a fork.
Once done, remove the flank steak from the pot and use two forks to shred it into thin pieces. Return the shredded beef to the pot, mixing it with the cooking liquid and vegetables for added flavor.
Taste and adjust seasoning as needed, adding salt or black pepper to taste. Garnish with fresh cilantro if desired.
Serve hot with rice, beans, or tortillas. Enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.5 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 845 mg | 18% | |
*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.
