Whole30 Ropa Vieja
Savor the bold and vibrant flavors of Whole30 Ropa Vieja, a healthy twist on the classic Cuban dish. Perfectly seasoned beef flank steak is slow-simmered with a medley of bell peppers, onions, tomatoes, and aromatic spices like cumin and oregano, culminating in tender, shredded meat that soaks up the rich, tangy sauce infused with red wine vinegar. This satisfying one-pot meal is entirely Whole30-compliant, crafted without added sugars or non-compliant ingredients, making it ideal for gluten-free and paleo diets. Ready in just under 3 hours of hands-off cooking, this hearty dish is perfect served over cauliflower rice or alongside a crisp green salad. Whether you’re following the Whole30 program or simply seeking a wholesome, flavorful dinner, Whole30 Ropa Vieja is sure to become a favorite weeknight recipe.
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Recipe Information
Ingredients
- 2 pounds beef flank steak
- 2 tablespoons olive oil
- 1 large onion
- 1 red bell pepper
- 1 green bell pepper
- 4 cloves garlic
- 14.5 ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 bay leaf
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup cilantro
Instructions
Begin by preparing the flank steak. Pat it dry with paper towels and season it with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the flank steak on each side until browned, about 3-4 minutes per side. Remove the steak and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the onions, red bell pepper, and green bell pepper. Cook for about 5 minutes or until the vegetables begin to soften.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Stir in the diced tomatoes and tomato paste, combining them well with the vegetables.
Add the ground cumin, oregano, bay leaf, red wine vinegar, and return the seared flank steak to the pot.
Ensure that the beef is submerged by spooning the tomato mixture over the top. Bring to a gentle simmer.
Cover the pot and reduce the heat to low. Allow the Ropa Vieja to simmer gently for 2.5 to 3 hours, or until the beef is tender and can be shredded easily with a fork.
Once the beef is tender, remove the bay leaf and shred the meat using two forks. Mix the shredded beef well into the sauce.
Serve hot, garnished with freshly chopped cilantro. This dish pairs excellently with cauliflower rice or a simple green salad for a Whole30 compliant meal.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3407 mg | 148% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 29.9 g | ||
| Protein | 257.9 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 5126 mg | 109% | |
*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.
