Slow-Cooked Steak Havana

This is the closest I'm able to get to a clean "ropa vieja". I grew up in a Cuban culture and I learned how to make this dish a long time ago. I've modified this to meet clean cooking requirements. A lean cut of red meat like flank steak or skirt steak is a great clean-eating treat once in awhile. But you can also make this with chicken or pork. Because we’re cooking low & slow, most cuts of meat will stay moist. Also, you can replace the peas with green beans if you're trying to stay with veggies that have a lower glycemic index (but I personally can’t resist sweet peas.) This was a great way to satisfy my craving for steak and Cuban food in a very healthy way. And the kids devoured it. They think I cooked my ass off, but I just dumped it all in the crockpot! 


INGREDIENTS

• 2 lbs. beef flank steak or skirt steak

• 1 cup beef broth

• 1 (6-oz.) can tomato paste

• 1 (14-oz.) can diced tomatoes

• 2 packets Goya sazòn

• 2 tsp minced garlic (jarred)

• 2 tsp. salt

• 1 tsp. pepper

• 1 tsp. cumin

• 1 Tbsp. apple cider vinegar

• 1 small white onion diced

• 1 red pepper, diced

• 1 yellow pepper, diced

• 1 cup frozen peas

• 1 cup Spanish olives with pimento 


DIRECTIONS:

Combine all ingredients into a crockpot or slow cooker. Stir to mix everything together. Cook on low for 8 hours or on high for 4 hours. Don't lift the cover until you're ready to serve it. 


I chose not to shred the steak as I usually do. It was a perfect medium rare as it was. I served it with tri-color quinoa mixed with brown rice and another package of Goya sazòn. For the kids, I served it with yellow rice seasoned with saffron. 

Only 547 calories for my whole plate of food (347 calories for 4oz steak & 1 cup of vegetables; 200 calories for the quinoa/brown rice).




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