Ingredients
Scale
- 2 pounds flank steak
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 bell pepper, chopped
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add minced garlic, cumin, oregano, salt, and black pepper. Stir for 1 minute until fragrant.
- Add the flank steak and sear on all sides.
- Pour in the beef broth and bring to a simmer. Cover and cook on low heat for about 2 hours or until the beef is tender.
- Remove the beef and shred it with two forks.
- Stir in the black beans, chopped bell pepper, vinegar, and lime juice. Return the shredded beef to the pot.
- Cook for an additional 10 minutes, stirring occasionally.
- Serve hot with rice or tortillas.
Notes
- For extra flavor, marinate the flank steak in spices for a few hours before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braised
- Cuisine: Cuban
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg