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Recipe:Slow-Cooked Flank Steak Ropa Vieja

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes

All the smoke, spice, and color to make this classic Cuban dish a beloved international favorite, served with a side of sweetness to really round out your plate. Serves 4 - .


Serving Size
  • BEEF FLANK STEAK, thawed

    Qty 2- 2.5 lbs.
  • Olive Oil

    Qty 2 Tbsp.

    0.75 LB
    Qty 0.75 Lbs
  • Oregano Leaves

    1 bottle
    Qty 1 tsp.
  • Ground Annatto

    Qty ½ tsp.
  • Garlic Cloves, chopped

    Qty 4 cloves
  • Pimento Stuffed Green Olives, sliced

    Qty ¼ Cup
  • Red Bell Pepper, sliced into strips

    Qty 1
  • Tomato Sauce

    Qty 12 Fl. Oz
  • Ground Cumin

    Qty 1 ½ tsp.
  • Beef Broth

    Qty 4 Cups
  • Fresh Cilantro, chopped

    Qty ¼ Cup

    2.0 LB
    Qty 2.0 Lbs
  • White Rice

  • Coarse Sea Salt

    1 bottle
    Qty To taste
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste


  1. Place flank steak in a large pot with beef broth and bay leaf. Cover and simmer for 1 ½ hours on medium-low heat until beef is tender.* (This can be done in a pressure cooker or slow cooker but adjust cooking times accordingly). Shred the beef using a two forks. Reserve broth.
  2. In a separate skillet, heat oil on medium-high heat. Add the trio of peppers, red bell pepper and garlic. Sauté until wilted. Add tomato sauce, annatto, cumin, oregano, olives and 1 cup beef broth. Add salt and pepper to taste. Add shredded beef, cover and simmer for 10-15 minutes. Add ¼ cup broth if needed. Season with salt and pepper and add chopped cilantro.
  3. Cook plantains according to package. Serve Ropa Vieja with white rice and sweet plantains on the side.
    *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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