Cuban-Style Beef and Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup raisins |
1/4 cup white rum or apple juice |
1 pound flank steak |
2 tablespoons olive oil |
3 cups thinly sliced onion |
1 cup yellow bell pepper strips |
1 jalapeño pepper, seeded and sliced |
4 garlic cloves, minced |
2 tablespoons capers |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1 teaspoon ground cumin |
6 pimento-stuffed olives, chopped |
3 plum tomatoes, each cut into 8 wedges |
4 cups hot cooked long-grain rice |
Directions:
1. Combine raisins and rum in a small bowl; let stand 30 minutes.
2. Trim fat from steak, and cut steak into thin strips.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño, and sauté 10 minutes or until tender. Add steak and garlic, and sauté 4 minutes or until beef is browned. Add raisin mixture, capers, thyme, cumin, olives, and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally. Serve over rice.
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