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cuban-style pepper steak in a slow cooker

(4 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Classic Pepper Steak gets a Cuban update with the addition of cumin, capers and olives that impart a distinct island flavor to the dish. It's a slow cooker recipe, so mix the ingredients in the morning and let the crock pot do all the work.

(4 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For cuban-style pepper steak in a slow cooker

  • 1/2 cup
    dry white wine
  • 2 tsp
    ground cumin
  • 1 1/2 tsp
    dried oregano leaves
  • 1/2 tsp
    salt
  • 1 tsp
    black pepper
  • 1 (15-oz) can
    diced tomatoes ( do not drain)
  • 1 md
    onion, halved and cut into thin half-rings
  • 2 md
    red bell peppers, seeded and cut into half rings
  • 2 clove
    garlic, minced
  • 1 Tbsp
    capers
  • 1 1/2 lb
    beef flank steak
  • 1 cup
    white rice - prepared according to package directions
  • 1/4 cup
    pimiento-stuffed olives
  • 1 Tbsp
    olive brine
  • 1 handful
    fresh cilantro, coarsely chopped (for garnish)

How To Make cuban-style pepper steak in a slow cooker

  • 1
    In a 5- to 6-quart slow cooker, whisk together the wine, cumin, oregano, salt, and pepper. Stir in the tomatoes (with liquid), onion, bell peppers, garlic and capers. Nestle the steak among the onions and peppers, pushing the beef down so it's covered as much as possible. Secure the lid, and cook on Low heat for 6 to 7 hours or on High heat for 4 to 5 hours.
  • 2
    About 20 to 25 minutes before beef is done, prepare the rice according to package directions.
  • 3
    While the rice is cooking, use two forks to shred the beef. Add the olives and olive brine to the beefy mixture, and stir several times to thoroughly incorporate the shredded beef into the other ingredients.
  • 4
    For each (of 4) servings: Place about 1/2 cup cooked white rice in center of a plate. Use a large ladle or serving spoon, and spoon the beefy pepper mixture over the rice. Garnish with chopped cilantro, and serve immediately while still hot.
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