ROPA VIEJA May 28 Written By Eleanor Debel PrintROPA VIEJO Yield 4Prep time15 MinCook time1 HourTotal time1 H & 15 MIngredients2 red bell peppers, thinly sliced 2 green bell peppers, thinly sliced 2 yellow onions, thinly sliced 2 ½ lbs flank steak Kosher salt and black pepper 2 Tbsp tomato paste 1 tsp dried oregano 1 tsp sazon seasoning 1 tsp adobo spice blend 2 Tbsp garlic paste (from about 6 garlic cloves) 1 orange, juiced ½ cup manzanilla olives 1 can tomato puree 2 cups beef stock InstructionsSeason the flank steak on both sides with salt and pepper and let sit for at least 15 minutes at room temperature. In a large skillet set over high heat add a drizzle of oil, once its nearly smoking, add the steak (cut the steam if its too large to fit in the pan in one layer) and let sear for 6-7 minutes on each side until golden brown and slightly charred. Remove the steak to a tray or plate and return the pan to medium high heat. Add all the sliced peppers and onion to the pan along with a little extra oil if there isn’t any left in the pan from the steak. Let cook, stirring occasionally until slightly softened, about 3-4 minutes.Add the tomato paste, oregano, sazon, adobo spice and garlic paste to the pan and cook, stirring occasionally for another 2-3 minutes to let the spices toast. Remove the pan from the heat and transfer everything to a pressure cooker pot. Add the steak to the pressure cooker on top of the veggies then add in the orange juice, olives, tomato puree and beef stock. Pressure cook on high for 45 min to 1 hour, until the meat can be easily shredded with a fork or your hands. Serve the meat with plenty of the juices from the pot, olives and veggies, and warm tortillas. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasyhealthy Eleanor Debel
ROPA VIEJA May 28 Written By Eleanor Debel PrintROPA VIEJO Yield 4Prep time15 MinCook time1 HourTotal time1 H & 15 MIngredients2 red bell peppers, thinly sliced 2 green bell peppers, thinly sliced 2 yellow onions, thinly sliced 2 ½ lbs flank steak Kosher salt and black pepper 2 Tbsp tomato paste 1 tsp dried oregano 1 tsp sazon seasoning 1 tsp adobo spice blend 2 Tbsp garlic paste (from about 6 garlic cloves) 1 orange, juiced ½ cup manzanilla olives 1 can tomato puree 2 cups beef stock InstructionsSeason the flank steak on both sides with salt and pepper and let sit for at least 15 minutes at room temperature. In a large skillet set over high heat add a drizzle of oil, once its nearly smoking, add the steak (cut the steam if its too large to fit in the pan in one layer) and let sear for 6-7 minutes on each side until golden brown and slightly charred. Remove the steak to a tray or plate and return the pan to medium high heat. Add all the sliced peppers and onion to the pan along with a little extra oil if there isn’t any left in the pan from the steak. Let cook, stirring occasionally until slightly softened, about 3-4 minutes.Add the tomato paste, oregano, sazon, adobo spice and garlic paste to the pan and cook, stirring occasionally for another 2-3 minutes to let the spices toast. Remove the pan from the heat and transfer everything to a pressure cooker pot. Add the steak to the pressure cooker on top of the veggies then add in the orange juice, olives, tomato puree and beef stock. Pressure cook on high for 45 min to 1 hour, until the meat can be easily shredded with a fork or your hands. Serve the meat with plenty of the juices from the pot, olives and veggies, and warm tortillas. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasyhealthy Eleanor Debel
