Ropa Vieja with Rice and Avocado Salad

Ingredients

• For the Ropa Vieja:
• 5 lbs flank steak 🥩
• 1 tbsp olive oil 🫒
• 1 onion, thinly sliced 🧅
• 1 bell pepper (red or green), sliced 🌶️
• 3 garlic cloves, minced 🧄
• 1 tsp ground cumin 🌿
• 1 tsp smoked paprika 🔥
• 1 tsp oregano 🍃
• 1 bay leaf 🍂
• 1 cup beef broth 🥣
• 1 (14 oz) can crushed tomatoes 🍅
• Salt & pepper to taste 🧂
• For the Rice:
• 1 cup long-grain white rice 🍚
• 2 cups water 💧
• Pinch of salt 🧂
• For the Avocado Salad:
• 2 ripe avocados, diced 🥑
• 1 small red onion, finely chopped 🧅
• Juice of 1 lime 🍋
• 1 tbsp olive oil 🫒
• Salt and pepper to taste 🧂

Instructions

1. 1Cook the Steak: In a large pot, boil flank steak in salted water for about 1 hour or until tender. Remove and shred with forks. Set aside.
2. 2Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add onions, peppers, and garlic. Cook until softened (5–7 minutes).
3. 3Build the Sauce: Add cumin, paprika, oregano, bay leaf, crushed tomatoes, and beef broth. Bring to a simmer.
4. 4Combine: Add the shredded beef to the skillet. Simmer everything together for another 45 minutes, stirring occasionally, until thickened.
5. 5Make the Rice: Bring water to a boil, add rice and a pinch of salt. Cover and cook for 18–20 minutes or until fluffy.
6. 6Toss the Salad: Combine diced avocados, red onion, lime juice, olive oil, salt, and pepper. Gently mix and chill until ready to serve.
7. 7Assemble: Plate the rice with a hearty scoop of *Ropa Vieja* and a side of avocado salad.