CUBAN FLANK STEAK WITH PEPPERS AND TOMATOES

CUBAN FLANK STEAK WITH PEPPERS AND TOMATOES image

Yield 6 servings

Number Of Ingredients 16

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1 flank steak (2 lb) seasoned with salt and black pepper
2 tbsp extra virgin olive oil
1/2 cup low-sodium beef broth
4 roma tomatoes, seeded and chopped
2 poblano chili peppers, seeded and sliced into strips
2 onions, chopped
1 yellow bell pepper, seeded and sliced into strips
2 tbsp minced garlic
2 tbsp dried oregano
1 tbsp ground cumin
2 tsp each ground coriander and smoked paprika
1 tsp kosher salt
1/2 tsp red pepper flakes
minced red onion
chopped fresh cilantro
sliced jalepeno

Steps:

Sear steak in oil in a saute pan over medium heat 3-4 minutes per side; transfer steak to a plate. Deglaze pan with brother, scraping up bits on the bottom; set pan aside. Combine tomatoes, poblanos, onions, bell pepper, and garlic in a 4- to 6-quart slow cooker. Add oregano, cumin, coriander, paprika, salt and pepper flakes; toss to coat. Add steak and pan drippings. Cover; cook until steak is fork tender, on low-heat setting for 7-8 hours. Remove meat, let it rest 5 minutes, then shred; serve with vegetables. Garnish each serving with red onion, cilantro and sliced jalepeno.