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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Slow-Cooker Shredded Steak

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Calories
    464
    Total Fat
    16 grams
    Saturated Fat
    6 grams
    Cholesterol
    83 milligrams
    Sodium
    837 milligrams
    Carbohydrates
    39 grams
    Dietary Fiber
    4 grams
    Protein
    38 grams
  • Total: 8 hr 15 min
  • Prep: 15 min
  • Cook: 8 hr
Juicy cuts of steak laced with garlic and cumin get cooked slowly with peppers, tomatoes and onions in this rich, comforting dish reminiscent of Cuban ropa vieja.
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Ingredients

1 15-ounce can crushed tomatoes

3 tablespoons ketchup

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1 1/2 teaspoons ground cumin

1 jalapeno pepper, thinly sliced (with seeds)

Kosher salt

1 1/2 pounds skirt steak or flank steak

2 bell peppers (1 red, 1 green), sliced 1/2 inch thick

1 small onion, thinly sliced

3 tablespoons chopped pimento-stuffed green olives, plus 1 tablespoon brine from the jar

Cooked white rice, for serving

Directions

  1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
  2. Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

Photograph by Antonis Achilleos

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

Categories:

Cuban Recipes Onion Recipes Olive Recipes Gluten Free

More from:

Slow-Cooker Meals

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78 Reviews
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kfstubbs

OMG THIS IS DELICIOUS! After reading the review I followed the advice of a few of them and made some alterations to the original recipe. <br />First, substitute tomato paste instead of ketchup, and white wine instead of apple cider vinegar. Next, increase the garlic to 3 cloves, and the cumin to 1 tablespoon. Add 2 tablespoons of dried oregano, 2 bay leaves, and a 1/2 cup of beef stock. At the end when you stir in the chopped olives also add a tablespoon of capers. <br />This was incredible served over white rice. The aroma of it cooking was mouthwatering. My family has asked for this to be added to the regular meal rotation.

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