Here’s what
you need:
3 pounds
flank steak
1/3 C
Worcestershire sauce
3 Bottles
beer
¼ C
vegetable oil
1 large
onion chopped in large chunks
1 red pepper
chopped in large chunks
1 green
pepper chopped in large chunks
14 ounce can
of diced tomatoes
3 ounces tomato
paste
1 T garlic
powder
1 T onion
powder
1 T dried
oregano
1 T lemon
pepper
1 T dried
parsley
1 T achiote
powder
½ T cumin
Here’s what
you do:
Make the dry
rub by combining the garlic powder, onion power, oregano, lemon pepper,
parsley, achiote and cumin. Cut the flank steak steak into large pieces and
massage each piece well with the rub. Cover the meat with the beer and allow to
marinate for a few hours. After a few hours, transfer the meat and all the
juices to a large Dutch oven, bring to a soft boil, lower heat to a simmer,
cover and cook gently for about 3 hours or until meat is tender. Remove the
meat from the cooking liquid – SAVE THE BROTH. Shred the meat into very large
chunks. Continue to simmer the liquid until you have about 4 cups. You may
chill the liquid and degrease it, but with a flank steak, there is not too much
fat.
In the mean
time, sauté the onions, red pepper, green pepper, green onion and diced
tomatoes for about 10 minutes. Don’t let the veggies get too mushy. Add the
tomato paste and reserved cooking liquid. Stir well. Add the meat and continue
to cook until very tender, maybe another 30 minutes or so. You want the dish to
have some broth, but not so much that it is swimming in liquid. The entire dish
will get very tender the longer you cook it, but keep the veggies and meat in
large chunks for the best end result.
Serve with
rice and beans, avocado, lime, cilantro and tropical fruit slices (grilled
pineapple)
