Ropa Vieja

2-1/2 lb. flank steak, trimmed and cut crosswise into 4" pieces

1-1/2 t. black pepper

1 T. plus 1 t. kosher salt, divided

1 T. extra-virgin olive oil 

2 medium red bell peppers, thinly sliced

1 medium sweet onion, thinly sliced

3 garlic cloves, smashed

1 28-oz. can crushed tomatoes

1 c. beef broth

1/2 c. halved pimiento-stuffed green olives, plus 1 T. brine from jar

Hot cooked long-grain white rice 

Chopped fresh cilantro

Lime wedges

Season beef with pepper and 1 T. salt. Heat olive oil in a large saucepan over medium-high heat. Cook beef, turning as needed, until browned, about 4 minutes per side.

Place beef in a 6-qt. slow cooker; add bell peppers, onion, garlic, tomatoes, and broth. Cover and cook on HIGH until beef is tender, about 4 hours (or on LOW, about 8 hours).

Remove beef pieces and place on cutting board. Using 2 forks, shred beef and return to slow cooker. Stir in olives, brine, and remaining 1 t. salt. Serve shredded beef over rice, sprinkled with cilantro, with lime wedges on the side.

Serves 12.

Adapted from a Southern Living magazine recipe.