cuban-style pepper steak in a slow cooker

Name: Cuban-Style Pepper Steak in a Slow Cooker
Prep time: 10 min
Cook time: 6 h
Yield: 4
Cuisine: Cuban
Ingredients: 1/2 cup dry white wine; 2 teaspoon(s) ground cumin; 1 1/2 teaspoon(s) dried oregano leaves; 1/2 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1 (15-oz) can(s) diced tomatoes ( do not drain); 1 medium onion, halved and cut into thin half-rings; 2 medium red bell peppers, seeded and cut into half rings; 2 clove(s) garlic, minced; 1 tablespoon(s) capers; 1 1/2 pound(s) beef flank steak; 1 cup white rice - prepared according to package directions; 1/4 cup pimiento-stuffed olives; 1 tablespoon(s) olive brine; 1 handful fresh cilantro, coarsely chopped (for garnish)

(4 RATINGS)

8 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on May 30, 2019

Classic Pepper Steak gets a Cuban update with the addition of cumin, capers and olives that impart a distinct island flavor to the dish. It's a slow cooker recipe, so mix the ingredients in the morning and let the crock pot do all the work.

Rate

Cuban Pepper Steak alongside steamed spinach.

prep time 10 Min

cook time 6 Hr

method Slow Cooker Crock Pot

yield 4 serving(s)

Ingredients

1/2 cup dry white wine
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 teaspoon black pepper
1 (15-oz) can diced tomatoes ( do not drain)
1 medium onion, halved and cut into thin half-rings
2 medium red bell peppers, seeded and cut into half rings
2 cloves garlic, minced
1 tablespoon capers
1 1/2 pounds beef flank steak
1 cup white rice - prepared according to package directions
1/4 cup pimiento-stuffed olives
1 tablespoon olive brine
1 handful fresh cilantro, coarsely chopped (for garnish)

How To Make cuban-style pepper steak in a slow cooker

Step 1

In a 5- to 6-quart slow cooker, whisk together the wine, cumin, oregano, salt, and pepper. Stir in the tomatoes (with liquid), onion, bell peppers, garlic and capers. Nestle the steak among the onions and peppers, pushing the beef down so it's covered as much as possible. Secure the lid, and cook on Low heat for 6 to 7 hours or on High heat for 4 to 5 hours.

Step 2

About 20 to 25 minutes before beef is done, prepare the rice according to package directions.
Step 3

While the rice is cooking, use two forks to shred the beef. Add the olives and olive brine to the beefy mixture, and stir several times to thoroughly incorporate the shredded beef into the other ingredients.
Step 4

For each (of 4) servings: Place about 1/2 cup cooked white rice in center of a plate. Use a large ladle or serving spoon, and spoon the beefy pepper mixture over the rice. Garnish with chopped cilantro, and serve immediately while still hot.
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