Ropa Veija
Ropa Veija, a traditional Peruvian dish, transforms flank steak into a tender, flavorful stew seasoned with a complex blend of peppers and garlic, offering a unique taste journey that highlights the rich culinary heritage of Peru.
Instructions
Step 1 Cut steak into 4 rectangular pieces.
Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.
Step 2 In a large pot over medium-high heat, heat 2 tablespoons oil.
Working in batches, cook steak until browned on both sides, 5 to 6 minutes.
Transfer to a plate.
Step 3 In same pot over medium heat, heat remaining 2 tablespoons oil.
Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes.
Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.
Step 4 Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes.
Add tomatoes with their juices and bay leaves.
Mash down on tomatoes to break up, then nestle beef into stew.
Add water to cover beef, if needed, and bring to a simmer.
Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours.
Transfer steaks to a plate and finely shred with 2 forks.
Step 5 Stir shredded steak back into stew.
Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes.
Stir in olives; season with salt.
Step 6 Spoon ropa vieja over rice and beans.
Top with cilantro..
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