Slow-Cooker Shredded Steak

Slow-Cooker Shredded Steak

from foodnetwork.com
495 min

Juicy cuts of steak laced with garlic and cumin get cooked slowly with peppers, tomatoes and onions in this rich, comforting dish reminiscent of Cuban ropa vieja.

Ingredients

  • 1 15-ounce can crushed tomatoes
  • 3 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 jalapeno pepper, thinly sliced (with seeds)
  • Kosher salt
  • 1 1/2 pounds skirt steak or flank steak
  • 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
  • 1 small onion, thinly sliced
  • 3 tablespoons chopped pimento-stuffed green olives, plus 1 tablespoon brine from the jar
  • Cooked white rice, for serving

Directions

  1. 1

    Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

  2. 2

    Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.