87% would make this again

Flank Steak Recipe

Q: What cut of beef is best for Ropa Vieja and why?

Flank steak is the traditional choice because it shreds beautifully and soaks up all the rich sauce. It gives you long stringy pieces that absorb flavour really well. Some cooks also use brisket or chuck roast; chuck adds extra tenderness and marbling if you prefer a softer texture.

Q: How do you make the flank steak super tender for Ropa Vieja?

The secret is gentle, slow cooking. Simmer the beef in liquid on low heat for a few hours until it’s so tender a fork slides right in. This breaks down the tough fibers and turns them into silky, shreddable strands. Rushing this step is the most common reason the meat turns out chewy. This is just how we learnt this recipe from our travels in the Caribbean.

Q: Can I make Ropa Vieja in a slow cooker or Instant Pot?

Yes. Slow cookers and pressure cookers cut down hands-on time and still give tender results. Brown the meat first, then slow cook for several hours or pressure cook according to your model’s instructions. Both methods work well and are popular for busy cooks.

Q: Does Flank Steak taste better the next day?

Many home cooks say yes. Letting the meat and sauce rest overnight in the fridge lets the flavours deepen and mingle, resulting in an even richer more satisfying taste when reheated.

Q: Do I have to use wine in the sauce and can it be substituted?

White wine adds acidity and depth but if you’d rather avoid alcohol you can swap it for extra beef or chicken broth with a splash of vinegar for brightness. It won’t change the character of the dish, just the flavour notes.

Q: Should I add olives or other extras to Ropa Vieja?

Olives are optional. Many Cuban versions include green olives for a salty pop but others leave them out. You’ll also see variations with peas, capers or extra peppers. They all add interest, so adjust based on your own taste preferences.

Q: What sides go best with Ropa Vieja and how should I serve it?

Traditionally it’s served with rice (white or yellow), beans and fried plantains. The sweetness of plantains balances the savoury meat and sauce beautifully and rice soaks up every delicious drop. You can also serve it with black beans or over mashed yucca too.

Vish G

March 20, 2026

Take your family dinner to another level with this hugely popular Flank Steak recipe that’s most commonly known as Ropa Vieja, a Cuban dish that’s made with love and patience that’s hugely rewarded with great tasting food. This dish features melt in your mouth steak that’s so flavourful served with some yellow Caribbean style rice and plantain to make you feel like your on a tropical holiday. A must try!

PREP TIME

30 MIN

COOK TIME

180 MIN

SERVINGS

Ingredients

Ropa Vieja (Flank Steak)
900 g to 1 kg flank steak
2 tablespoons olive oil, plus more as needed
1 large onion, finely chopped
1 green bell pepper, finely chopped
6 garlic cloves, crushed
Juice of 1 lemon or lime
1 tablespoon ground cumin
1 tablespoon dried oregano
1 packet sazón or 1 teaspoon annatto powder (optional but recommended)
1 tablespoon adobo seasoning or 2 teaspoons salt
1 tablespoon light soy sauce
2 bay leaves
Water, enough to cover the meat
2 tablespoons tomato paste (or half paste, half tomato sauce)
120 ml dry white wine (cheap is perfect)
1 tablespoon white or apple cider vinegar
½ cup green olives, sliced (optional but traditional)
Yellow Rice
2 cups long-grain rice
2 tablespoons oil or butter
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon turmeric or 1 packet sazón
3 cups chicken stock or water
Salt to taste
Fried Plantains
3 ripe plantains (yellow with black spots)
Neutral oil for frying
Pinch of salt

Instructions

Cut the flank steak into large pieces that fit comfortably in your pot.
Add the steak to a bowl with the onion, green pepper, garlic, lemon juice, cumin, oregano, sazón, adobo, soy sauce and olive oil. Mix well until everything is coated.
Cover and marinate for at least 1 hour, preferably 3 to 4 hours or overnight for best flavour.
Heat a large heavy pot over medium-high heat with a little oil.
Add the steak pieces and brown them well on both sides. Do not rush this step, colour equals flavour.
Pour water into the bowl used for marinating, swirl it around, and add it to the pot so all the meat is covered.
Add the bay leaves, bring to a gentle boil, then reduce to a low simmer.
Cover and cook for 2 to 3 hours, until the meat is very tender and a fork slides in easily.
Remove the meat and let it cool slightly, then shred it using two forks. Discard any large fatty pieces.
Heat a wide pan with a little oil and add the shredded beef.
Cook for a few minutes, stirring occasionally just until lightly crisped but not dry.
Add back some of the braising liquid along with the tomato paste. Stir well until the paste dissolves.
Let it simmer until gently bubbling, then add the white wine.
Add the chopped onion, green pepper, garlic and olives. Gently stir everything together.
Cook for 5 to 10 minutes, depending on whether you like the vegetables soft or slightly crunchy.
Finish with the vinegar, taste and adjust salt if needed. Turn off the heat and let it rest.
For the yellow rice, heat oil or butter in a pot over medium heat.
Add the onion and cook until soft, then add garlic and cook for 30 seconds
Stir in the rice and turmeric or sazón, coating the grains well.
Add the stock and salt, bring to a boil then cover and cook on low for 15 to 18 minutes.
Rest covered for 5 minutes then fluff with a fork.
Peel the plantains and slice them diagonally.
Heat oil over medium heat and fry the plantains until golden and caramelised on both sides.
Remove to paper towels and lightly salt while hot.
Serve the ropa vieja over or beside the yellow rice with fried plantains on the side.
If possible, cool and refrigerate overnight, then reheat gently the next day for even better flavour.