---
title: Ropa Vieja
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ropa-vieja-5450f071ff604de0838b456d
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens: []
tags: []
rating: 3.5
rating_count: 759
source_chef: Recipe Development Team
nutrition:
  calories: 775
  protein: 48
  fat: 21
  carbohydrates: 93
  fiber: 7
image: "https://images.recipes.furrysalamander.com/Cuban%20Recipes/ropa-vieja.avif"
---

Take the steak out of the fridge. Bring @water{1½%cups} to a boil in a #small pot{} with a pinch of salt. Halve, peel, and thinly slice @onion{1}. Core, seed, and remove the white veins from the peppers, then slice @red bell pepper{1} and @yellow bell pepper{1}. Coarsely chop @cilantro{½%oz}.

Add @saffron yellow rice{¾%cup} to the boiling water and return to a boil. Reduce to a simmer, cover, and cook for ~{15%minutes}. Remove from the heat and set aside, covered.

Heat @olive oil{1%tbsp} in a #medium pan{} over medium heat. Season @flank steak{1} with salt and pepper and sear for ~{6%minutes} on each side, cooking thoroughly — we'll be shredding it later. Set it aside to cool.

In the same pan, cook the onions and peppers over medium heat. Season with salt and pepper. Cook, tossing, for about ~{6%minutes}, until softened. While the onions and peppers cook, shred the flank steak along the grain with two forks. Add the shredded meat, @cumin{1%tsp}, and @crushed tomatoes{1%can} to the pan with the onions and peppers. Season with salt and pepper. Cook for about ~{5%minutes}, until meat has warmed through and sauce has thickened.

Fluff the rice with a fork. Serve the ropa vieja on top. Finish with a sprinkle of the chopped cilantro.