FLANK STEAK WITH WINE SAUCE
"For best results, I always serve this lean and tasty flank steak rare. Deglaze the pan with wine, making sure to scrape up all the savory browned bits with a wooden spoon," says Warner Beatty of Niagara Falls, Ontario.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 9
Steps:
- Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside., Sprinkle steak with pepper and salt. In a large nonstick skillet, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned. , Reduce heat to medium; add 1 tablespoon butter. Cook steak 4-8 minutes longer on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Gradually add broth and wine to the pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half. , Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions; serve with sauce.
Nutrition Facts : Calories 227 calories, Fat 13g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 439mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ROPA VIEJA (CUBAN BEEF)
This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Beef
Time 11h30m
Yield 8
Number Of Ingredients 24
Steps:
- Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
- Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
- Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
- Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
- Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
- Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.
Nutrition Facts : Calories 209 calories, Carbohydrate 10.4 g, Cholesterol 27.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 11.9 g, SaturatedFat 3.1 g, Sodium 1275 mg, Sugar 5.1 g
CUBAN ROPA VIEJA/A SHREDDED FLANK STEAK DISH
Ropa Vieja, which means old clothes, is a reference to beef that is so shredded it resembles rags. The dish is said to have been introduced in Cuba by Spanish sailors. It makes use of a sofrito - a vegetable sauté of onion, garlic, and green pepper that is often made in advance and kept on hand for flavoring stews, soups, rice, and other dishes. Like so many dishes, Ropa Vieja is said to taste better the day after is it made, after the flavors have had more opportunity to develop and mingle.
Provided by marty olguin @martycancook
Categories Beef
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
- To be authentic, you would really use a flavored oil instead of plain olive oil for sautéing. Cubans use oil that has been infused with achiote seeds. If you have any Ropa Vieja leftovers, they will make a delicious sandwich on a crusty roll.
PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O CARNE RIPIADA)
Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.
Provided by Bren Herrera
Categories Pressure Cooker Instant Pot Dinner Olive Beef Bell Pepper Garlic Stew
Yield Serves 6
Number Of Ingredients 15
Steps:
- Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.
- Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and
- Electric Pressure Cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10-12 PSI) and 35 minutes.
- When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.
- Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.
- Electric Pressure Cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10-12 PSI) and 15 minutes.
- When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.
FLANK STEAK WITH WHISKEY SAUCE
This sauce is an interesting alternative to a typical red wine sauce and adds a depth of flavor that is quite unique. These steaks are great broiled or grilled.
Provided by JackieOhNo
Categories Steak
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine teriyaki sauce, 1-1/2 t. chopped garlic, vinegar, Worcestershire and pepper sauce in medium-size non-aluminum bowl. Add steak and turn several times to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight.
- Preheat broiler or grill.
- Prepare sauce: Stir together cornstarch and broth in glass liquid measure until combined. Heat margarine in small saucepan over medium heat until bubbly. Add onion and remaining chopped garlic; cook 2 minutes or until onion begins to soften. Remove from heat.
- Carefully add whiskey and mustard; stir to combine. Return pan to heat and bring to boiling. Cook 3 to 4 minutes or until reduced by about half. Re-stir cornstarch mixture and add to saucepan along with parsley and pepper; stir to combine. Return to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally. Cover saucepan and keep warm while cooking beef.
- For broiling: Place steak on broiler rack; discard marinade. For rare beef, broil 5 inches from heat for about 8 minutes, turning meat halfway through.
- For grilling: Place meat on a grill over medium-high heat. Grill steak for 5-8 minutes on each side.
- Let meat stand 5 minutes. Slice across grain. Serve with sauce.
Nutrition Facts : Calories 339.2, Fat 13.9, SaturatedFat 4.8, Cholesterol 54.4, Sodium 967.1, Carbohydrate 7.8, Fiber 0.4, Sugar 3.5, Protein 31.3
RED WINE-ROSEMARY MARINATED FLANK STEAKS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- Place steak in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together red wine, oil, mustard, garlic, rosemary, and black pepper. Pour marinade over steak; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
RED WINE MARINATED FLANK STEAK
Throw this flank steak on the grill only after marinating it for one hour in a mixture made of red wine, rosemary, Worcestershire sauce, and garlic powder. This way the meat turns tender and juicy!
Provided by Andrei Gusty
Categories Beef, dairy-free, gluten-free, low calorie, low carb, Main course, nut-free, salty
Time 1h40m
Yield 3
Number Of Ingredients 8
Steps:
- Add the red wine, extra virgin olive oil, Worcestershire sauce, garlic powder, Dijon mustard, red wine vinegar, and chopped rosemary to a zipper bag.
- Add the flank steaks, seal the bag, shake it to coat the meat in the marinade. Marinate for at least 1 hour.
- Het your grill.
- Remove the steaks from the marinade and lay them on the grill. Grill them until done to taste. You can grill them for 8-10 minutes (4-5 minutes per side) for medium rare.
- Let the steaks rest on your cutting board for 10 minutes, then thinly slice diagonally. Serve.
Nutrition Facts : Calories 267 calories, Protein 33 grams, Fat 12 grams, Carbohydrate 2 grams
SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)
Provided by Ingrid Hoffmann
Categories main-dish
Time 3h55m
Yield 16 servings
Number Of Ingredients 19
Steps:
- Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
- Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
- Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
- Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
- Combine all ingredients.
GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE
Steps:
- In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
- Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.
ROPA VIEJA (PULLED FLANK STEAK IN RED WINE SAUCE) SERVINGS:6
How to make Ropa Vieja (Pulled Flank Steak in Red Wine Sauce) SERVINGS:6
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Add the water, flank steak and bay leaves to the pressure cooker. Season with 1 tablespoon of the salt. Close the lid.
- if using an electric cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10-12 PSI) and 35 minutes.
- When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup of the beef stock for later use and discard the rest. Do not discard the bay leaves.
- When ready, manually shred the beef, pulling it apart into 1/2-inch wide pieces.
- Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.
- If using an electric cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10-12 PSI) and 15 minutes.
- When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.
More about "pulled flank steak in red wine sauce ropa vieja o carne ripiada food"
ROPA VIEJA (PULLED FLANK STEAK IN RED WINE SAUCE) RECIPE
From today.com
4.4/5 (28)Total Time 55 minsCategory Entrées
- 1. Add the water, flank steak and bay leaves to the pressure cooker. Season with 1 tablespoon of the salt. Close the lid.
- If using a stovetop cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and continue to cook.
- If using an electric cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10–12 PSI) and 35 minutes.
- 2. When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup of the beef stock for later use and discard the rest. Do not discard the bay leaves.
23 HEARTY BEEF STEW RECIPES - EPICURIOUS
From epicurious.com
- Somali Beef Stew with Spiced Rice (Bariis Maraq) This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor.
- Thai Beef Stew With Lemongrass and Noodles. Rich with ginger, chiles, star anise, and cinnamon, this beef stew is guaranteed to become your new favorite.
- Coconut Beef Curry. There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.
- Kare-Kare with Beans, Baby Bok Choy, and Eggplant. If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This Filipino recipe is a project that you make for people you love.
- Haitian Beef and Pumpkin Soup (Soup Joumou) Haitian slaves were not allowed to have this delicious and aromatic pumpkin soup, a favorite of French slave masters.
- Our Favorite Texas Beef Chili. This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. Get This Recipe.
- Oxtail Soup with Onions and Barley. This bone-clinging soup has a nip of bourbon, which rounds out the stewed, caramelized flavors of shallots and carrots, and accents the nutty barley.
- Pulled Flank Steak in Red Wine Sauce (Ropa Vieja o Carne Ripiada) Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.
- Rintaro's Beef Curry. Served with a cooling cucumber raita and rice, this curry is both unique and satisfying. Get This Recipe.
- Balsamic Short Ribs. Don't forget to make the basil gremolata that's served with the short ribs—it cuts the richness of the dish. Get This Recipe.
PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O …
From mealplannerpro.com
Servings 1Calories 332 per serving
ROPA VIEJA - SHREDDED FLANK STEAK RECIPE - …
From recipetips.com
WHY FLANK STEAK IS THE WORST CUT FOR COOKING ROPA VIEJA
From casaveneracion.com
Cuisine CaribbeanCategory Main CourseServings 6Total Time 4 hrs 1 min
- Arrange the beef on a baking tray and roast in a preheated 400F oven for 15 to 20 minutes until the edges are lightly browned.
- Pour in the diced tomatoes and broth. Season with salt (the amount depends on how well-seasoned the broth is).
CARNE DESMECHADA O ROPA VIEJA (SHREDDED BEEF) - MY ...
From mycolombianrecipes.com
Ratings 37Servings 4Cuisine ColombianCategory Main Course
FLANK STEAK SPIRALS WITH PORCINI & RED WINE SAUCE RECIPE ...
From foodandwine.com
5/5 Total Time 1 hrServings 4
FLANK STEAK WITH RED WINE SAUCE RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 17 minsCategory MeatCalories 360 per serving
SLOW COOKER ROPA VIEJA - FOOD & WINE
From foodandwine.com
5/5 Total Time 5 hrs 30 minsServings 4-6
FLANK STEAK WITH WINE SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
PULLED FLANK STEAK IN RED WINE SAUCE (*ROPA VIEJA O CARNE ...
PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O CARNE ...
From eatyourbooks.com
RED WINE FLANK STEAK RECIPE | VISIT A WINERY
From winevivino.com
PULLED FLANK STEAK (ROPA VIEJA) - PINTEREST.COM
From pinterest.com
From epicurious.netlify.app
PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O CARNE ...
From mastercook.com
SHREDDED FLANK STEAK WITH PEPPERS, (ROPA VIEJA)
From bigoven.com
SLOW-COOKED FLANK STEAK ROPA VIEJA - WILD FORK FOODS
From wildforkfoods.com
CARNE RIPIADA RECIPE CUBAN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O CARNE ...
From pantryfed.com
KETO CARNE RECIPES FOR A LOW CARB DIET
From ketofoodist.com
PULLED FLANK STEAK IN RED WINE SAUCE (*ROPA VIEJA O CARNE ...
From pinterest.com
FLANK STEAK AND RED WINE SAUCE | VISIT A WINERY
From visitawinery.com.au
FLANK STEAK WITH RED WINE SAUCE | VISIT A WINERY
From visitawinery.com.au
PULLED FLANK STEAK (ROPA VIEJA) | RECIPE | INSTANT POT ...
From pinterest.jp
PULLED FLANK STEAK IN RED WINE SAUCE (*ROPA VIEJA O CARNE ...
From storylessrecipes.com
SLOW COOKER STEAK TIPS IN WINE SAUCE - FOODRECIPESTORY
From foodrecipestory.com
RECIPES/RIPIADA.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
From github.com
RECIPES/PULLED-FLANK-STEAK-IN-RED-WINE-SAUCE-ROPA-VIEJA …
From github.com
PULLED FLANK STEAK IN RED WINE SAUCE: MAKE IT IN YOUR ...
From today.com
ROPA VIEJA PRESSURE POT BEST RECIPES
From wiki-recipes.info
INSTANT POT FLANK STEAK : PULLED FLANK STEAK IN RED WINE ...
From hallmanbraill.blogspot.com
KETO OPA RECIPES FOR A LOW CARB DIET
From ketofoodist.com
PRESSURE COOKER RECIPES: PULLED FLANK STEAK IN RED WINE ...
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love