Ingredients
3 pounds flank steak
3/4 cup seasoning (Nick's secret!!)
2 bottles of Red Stripe (ya 'mon)
Red, green and yellow bell pepper strips
Salt and freshly ground black pepper
3 pounds flank steak
3/4 cup seasoning (Nick's secret!!)
2 bottles of Red Stripe (ya 'mon)
Red, green and yellow bell pepper strips
Salt and freshly ground black pepper
Directions
Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the ingredients to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator. Grilled for 7 minutes on each side.
Transfer the meat, as well as the marinade to a crock 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. Serve with rice.
Read more at: http://www.foodnetwork.com/recipes/ingrid-hoffmann/shredded-steak-with-peppers-onions-and-tomatoes-ropa-vieja-recipe.html?oc=linkback
Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the ingredients to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator. Grilled for 7 minutes on each side.
Transfer the meat, as well as the marinade to a crock 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. Serve with rice.
Read more at: http://www.foodnetwork.com/recipes/ingrid-hoffmann/shredded-steak-with-peppers-onions-and-tomatoes-ropa-vieja-recipe.html?oc=linkback
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