10 Easy Steps To Cook The Perfect Ropa Vieja With Flank Steak!

Ropa vieja, a traditional Cuban dish, is a culinary masterpiece that tantalizes taste buds with its tender shredded beef and flavorful broth. Flank steak, with its rich taste and fibrous texture, is the perfect cut of meat for this beloved dish. If you’re eager to master the art of cooking flank steak for ropa vieja, follow this comprehensive guide to create an authentic and delectable meal.

Choosing the Perfect Flank Steak

Selecting high-quality flank steak is crucial for a successful ropa vieja. Look for steak that is deep red in color, with minimal marbling. Avoid steaks with excessive fat or sinew. Flank steak is typically cut against the grain, which results in shorter muscle fibers and increased tenderness.

Preparing the Flank Steak

Before cooking, it’s essential to properly prepare the flank steak. Trim any excess fat or silver skin. Then, using a sharp knife, score the steak diagonally, about 1/4 inch deep and 1 inch apart. This scoring helps the steak absorb the marinade and cook evenly.

Marinating the Flank Steak

The marinade is what infuses the flank steak with its signature flavors. For a classic ropa vieja marinade, combine:

• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Place the flank steak in a large resealable plastic bag and pour the marinade over it. Massage the marinade into the steak, ensuring it is evenly coated. Refrigerate the steak for at least 4 hours, or up to overnight.

Searing the Flank Steak

Once the steak is marinated, it’s time to sear it. Heat a large skillet or grill pan over high heat. Remove the steak from the marinade and pat it dry with paper towels. Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms. This searing caramelizes the exterior of the steak, creating a flavorful and crispy outer layer.

Braising the Flank Steak

After searing, transfer the steak to a large Dutch oven or slow cooker. Add the remaining marinade to the pot, along with the following:

• 1 cup beef broth
• 1 cup tomato sauce
• 1 bay leaf
• 1/2 teaspoon dried thyme

Bring the liquid to a boil, then reduce heat and simmer for 2-3 hours, or until the steak is tender and can be easily shredded.

Shredding the Flank Steak

Once the steak is cooked, remove it from the pot and let it rest for 10 minutes. Using two forks, shred the steak into thin strips. Return the shredded steak to the pot with the cooking liquid.

Seasoning and Finishing

Taste the ropa vieja and adjust the seasonings as needed. Add more salt, pepper, cumin, or oregano to your preference. Simmer for an additional 15-30 minutes, allowing the flavors to blend and the sauce to thicken.

Serving the Ropa Vieja

Ropa vieja is traditionally served over white rice, but it can also be accompanied by black beans, plantains, or Cuban bread. Garnish with chopped cilantro, sliced onions, and lime wedges for an authentic presentation.

Recommendations: The Ultimate Cuban Feast

Mastering the art of cooking flank steak for ropa vieja is a culinary journey that will reward you with an unforgettable dish. By following these steps, you can create a tender, flavorful, and authentic ropa vieja that will transport your taste buds to the vibrant streets of Havana.

Information You Need to Know

1. Can I use a different cut of beef for ropa vieja?

Yes, but flank steak is the traditional cut used in this dish due to its leanness and fibrous texture. Other cuts, such as chuck roast or skirt steak, can also be used, but they may require longer cooking times.

2. How long can I marinate the flank steak?

The flank steak can be marinated for as little as 4 hours or up to overnight. Longer marinating times will allow the steak to absorb more flavor, but be careful not to over-marinate, as this can make the steak tough.

3. Can I make ropa vieja ahead of time?

Yes, ropa vieja can be made ahead of time and reheated when ready to serve. Allow the dish to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat over low heat until warmed through.