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Spicy Cuban Flank Steak with Mushrooms

Mushrom73

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24
serves

INGREDIENTS

7 1/2 lb. flank steak, cut in 3" squares
2 1/4 lb. onions, chopped (about 1 1/2 qt.)
6 bay leaves
5 tbsp. coarse salt, divided
2 tsp. freshly ground black pepper, divided
1 1/2 cups annato oil, divided
3 lb. onions, finely chopped (about 1 1/2 qt.)
2 1/2 lb. sweet green peppers, cut in 1" squares (about 1 3/4 qt.)
3 cups carrots, coarsely chopped (about 1 lb.)
6 garlic cloves, finely chopped (about 1 oz.)
1/2 tbsp. jalapeno pepper; finely chopped
8 lb. tomatoes, peeled, seeded and cut into 1" cubes (about 1 1/2 qt.)
2 tsp. cinnamon
2 tsp. ground cloves
Beef stock or water, as needed
4 1/2 lb. button fresh white or crimini mushrooms
2/3 cup capers, rinsed and drained
Roasted sweet red pepper or pimiento strips, as needed for garnish

INSTRUCTIONS

  1. 1
    For Steak: Put steak, 1 1/2 qt. chopped onions, bay leaves, 3 tbsp. coarse salt and 1 tsp. freshly ground black pepper in large pot; add water to cover and simmer, covered, about 1 1/2 hours until tender. Set aside to cool. Remove and coarsely shred meat. Set aside. Strain and reserve liquid. Discard onions.
  2. 2
    For Sauce: Heat 1 cup oil in pan; sauté onions and next 4 ingredients until soft, about 5 minutes. Stir in tomatoes and seasonings. Cook over high heat until mixture thickens. Stir in shredded meat and reserved cooking liquid, adding beef stock or water to make 1 1/2 qt.. Heat through. Reserve. Before serving, heat remaining 1/2 cup oil and sauté mushrooms until browned. Stir into sauce with capers. Cover and reheat. Keep hot.
  3. 3
    To Serve: Serve 1 1/3 cups hot meat and mushroom mixture garnished with red pepper strips.

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preparation methods
Meals/Courses
cuisines Cuban, North & South American
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