Gluten-Free Ropa Vieja

Discover the bold and vibrant flavors of **Gluten-Free Ropa Vieja**, a healthy twist on Cuba's beloved national dish. This hearty, slow-simmered recipe features tender, shredded flank steak cooked to perfection in a rich tomato-based sauce infused with smoky cumin, fragrant oregano, and the tangy kick of green olives. Sautéed onions and bell peppers add a colorful, caramelized sweetness, while gluten-free soy sauce ensures this dish is accessible to all dietary needs without compromising on traditional depth of flavor. Perfect for meal prep or impressing guests, this one-pot wonder is garnished with fresh cilantro and pairs beautifully with rice, plantains, or a crisp green salad. Easy to prepare and irresistibly satisfying, this gluten-free take on a classic comfort food is bound to become a favorite in your weekly rotation!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 2 pounds flank steak
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 15 ounces crushed tomatoes
• 2 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 2 tablespoons gluten-free soy sauce
• 0.5 cup green olives, pitted and sliced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)

Directions

Step 1

Begin by patting the flank steak dry with paper towels and seasoning it with salt and black pepper on both sides.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the flank steak and sear for about 4-5 minutes on each side until nicely browned. Remove the steak from the pot and set it aside.

Step 3

In the same pot, add the sliced onions and bell peppers. Sauté for 5-7 minutes until the onions are translucent and the peppers have softened.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Stir in the tomato paste and cook for 1-2 minutes. Then add the crushed tomatoes, stirring well to combine.

Step 6

Return the seared flank steak to the pot, nestling it into the tomato and pepper mixture.

Step 7

Pour in the beef broth and add the ground cumin, dried oregano, bay leaves, and gluten-free soy sauce. Stir to combine all ingredients.

Step 8

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 2.5 hours, or until the beef is tender and can be easily shredded with a fork.

Step 9

Once the beef is tender, remove it from the pot and shred it into thin strips using two forks.

Step 10

Return the shredded beef to the pot and stir in the sliced green olives. Simmer uncovered for an additional 10-15 minutes to allow the flavors to meld together.

Step 11

Remove and discard the bay leaves.

Step 12

Garnish with fresh cilantro before serving and enjoy your delicious, gluten-free Ropa Vieja!

Nutrition Facts

Serving size	2457.2 grams (2457.2g)

Amount per serving	% Daily Value*
Calories	2942

Total Fat 175.20g	225%
Saturated Fat 53.00g	265%
Polyunsaturated Fat 8.20g
Cholesterol 826mg	275%
Sodium 11238mg	489%
Total Carbohydrate 68.70g	25%
Dietary Fiber 23.60g	84%
Total Sugars 29.90g
Protein 282.80g	566%

Vitamin D 36IU	182%
Calcium 410mg	32%
Iron 33mg	184%
Potassium 5229mg	111%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 37.9%

Carbs: 9.2%