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Add a photoServings: 6
Ingredients
- 2Â 1/2 lb flank steak halved lengthwise
- 2 x bay leaves
- 1 x carrot sliced
- 2 x onions julienne
- 1 Tbsp. dry oregano
- 1 x red pepper julienned
- 1 x green pepper julienned
- 2 x garlic cloves minced
- 2 Tbsp. extra virgin olive oil
- 1/2 c. sherry
- 2 c. canned whole tomatoes
- 1 tsp grnd cumin
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â White rice
Directions
- Boil the flank steak with bay leaves, carrots, 1 onion, and oregano with sufficient water to cover the ingredients. Cook for 1 to 1 1/2 hrs.
- Drain and let the meat cold, cut into 2-inch cubes and then shred.
- Saute/fry the remaining onion, peppers, and garlic in extra virgin olive oil till translucent/soft. Deglaze with sherry. Add in tomatoes and cumin. Cook for 15 min. Add in the shredded meat and cook for 1/2 hour. Season with salt and pepper.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 6 servings | |
| Calories 407 | |
| Calories from Fat 165 | 41% |
| Total Fat 18.42g | 23% |
| Saturated Fat 6.32g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 228mg | 10% |
| Potassium 946mg | 27% |
| Total Carbs 12.34g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.37g | 4% |
| Protein 41.69g | 67% |
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