Ingredients:

• 2 pounds flank steak
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 cup frozen peas
• ½ cup sliced green olives
• Cooked white rice, for serving
• Fresh cilantro, chopped, for garnish

Instructions:

1. Serve the stuffed mini bell peppers as a delicious appetizer for your next gathering or party.
2. Season the flank steak generously with salt and pepper on both sides.
3. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the flank steak and sear until browned on both sides, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
4. In the same skillet, add chopped onion and bell peppers. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
5. Stir in diced tomatoes, beef broth, tomato paste, ground cumin, smoked paprika, dried oregano, and bay leaf. Mix well to combine.
6. Return the seared flank steak to the skillet, nestling it into the tomato mixture. Cover and simmer over low heat for 2-3 hours, or until the meat is tender and easily shreds with a fork.
7. Once the flank steak is tender, remove it from the skillet and shred it using two forks. Return the shredded meat to the skillet.
8. Add frozen peas and sliced green olives to the skillet. Stir to combine and let simmer for an additional 10-15 minutes.
9. Adjust seasoning with salt and pepper if needed.
10. Serve the Ropa Vieja hot over cooked white rice, garnished with chopped fresh cilantro.

This hearty and savory dish is a staple in Latin American cuisine, known for its tender shredded beef and flavorful tomato sauce.

It’s a wonderful way to celebrate the vibrant flavors of Latin America and bring a taste of tradition to your dinner table. Enjoy!