Full disclosure, I didn’t know Ernest Hemingway but this is supposedly one of his favorite Cuban dishes. I can’t guarantee that you’ll be able to write like him, but maybe you’ll still find this delicious. And, bonus, you don’t have to read a 2,000 word essay about memories with my grandfather before getting to the recipe–you’re welcome.
- 3 pounds flank steak
- 1 cup olive oil
- 3 green bell peppers, sliced
- 3 onions, sliced
- 6 garlic cloves, minced
- 2 cups canned tomatoes, chopped
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1/4 cup dry white wine
- 1/4 cup chopped green olives
- 1/4 cup capers
- In a large pot, heat the olive oil over medium-high heat.
- Add the flank steak and brown on all sides, about 10 minutes.
- Remove the steak and set aside.
- In the same pot, add the bell peppers, onions, and garlic, and sauté until the onions are translucent, about 5 minutes.
- Add the canned tomatoes, beef broth, cumin, oregano, salt, black pepper, and bay leaves, and bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours.
- Remove the steak from the pot and shred it with two forks.
- Return the shredded steak to the pot and add the white wine, green olives, and capers.
- Simmer uncovered for another 30 minutes.
- Serve hot with rice or Cuban bread.