What's for Dinner Tonight? - Cuban Style Braised Steak and Peppers

Life, and dinner, would be dull if we didn't try new things. This easy slow cooker recipe is delicious and has been added to my go to recipes for when meal time gets a bit boring. For a little kick hot sauce can be added when served. Enjoy!

Cuban Style Braised Steak and Peppers

 

1/2 cup dry white wine

2 teaspoons ground cumin

1-1/2 teaspoons dried oregano

salt and pepper

1 - 14.5 ounce can diced tomatoes

1 medium onion, sliced

2 red peppers, sliced crosswise

2 cloves garlic, chopped

1 Tablespoon capers, roughly chopped

1 pound flank steak, cut crosswise into 3 inch pieces (flank steak can be expensive - I used sirloin tips instead)

1 cup long grain white rice

1/4 cup pimento-stuffed olives, quartered, plus 1 Tablespoon olive brine

Chopped fresh cilantro, for serving.

 

1. In a 5-6 quart slow cooker, whisk together the wine, cumin, oregano and 1/2 teaspoon each salt and pepper.

2. Stir in the tomatoes (and their juices), onion, peppers, garlic and capers. Nestle the steak among the vegetables and cook until the steak is cooked through and shreds easily, 6 to 7 hours on low or 4 to 5 hours on high.

3. Twenty minutes before the beef is done, cook the rice according to package directions.

5. Using two forks, shred the beef. Fold the olives and brine into the beef mixture and serve over the rice.

Sprinkle with cilantro (if desired)

 

You can also serve this dish on tortillas instead of rice.