Recipe courtesy of Ceviche's

Ropa Vieja

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  • Level: Intermediate
  • Total: 4 hr
  • Active: 30 min
  • Yield: 8 to 10 servings
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2 1/2 pounds flank steak

2 cloves garlic 

1/2 large yellow onion, roughly chopped 

2 tablespoons dried oregano 

1 tablespoon salt 

1 tablespoon black peppercorns

2 bay leaves 

4 ounces red wine 

4 ounces Worcestershire sauce

2 ounces olive oil 

1 red onion, julienned

1 white onion, julienned

1 green bell pepper, julienned

1 red bell pepper, julienned

1/2 cup tomato sauce 

2 ounces red wine vinegar

1 cup pitted green olives

1 cup green peas 

1 Roma tomato, julienned

Serving suggestions: coconut rice or white rice 


  1. In a large pot, put the flank steak, garlic, yellow onions, 1 tablespoon of the oregano, salt, peppercorns, bay leaves and 2 ounces each of the red wine and Worcestershire. Add water to cover the ingredients by 2 inches. Bring to a boil, cut back to a simmer and cook for 3 hours, until the flank steak is falling apart.
  2. Remove the flank steak from the pot, cut into 3-inch sections and set aside. Strain the beef broth and reserve for a later step.
  3. Wipe out the pot and coat with the olive oil. Add the red onions, white onions, green peppers, red peppers and the remaining tablespoon oregano. Cook over high heat for 8 to 10 minutes, stirring every couple minutes.
  4. Add the flank steak back to the pot, along with the tomato sauce, red wine vinegar, reserved beef broth and the remaining red wine and Worcestershire. Bring to a boil, cut back to a simmer and cook for 30 minutes.
  5. Add the olives, peas and tomatoes to the pot. Let sit for 5 minutes before serving over coconut rice or white rice.