Ingredients:

The Steak:
• 1 Flank Steak – 1 ½ to 2 pounds
• Kosher Salt
• Black Pepper
• Olive Oil – 2 tablespoons
• 1 Carrot cut into large chunks
• 1 medium Onion, peeled and quartered
• Garlic – 4 large cloves, crushed
• Bay Leaves – 2 or 3
• Beef Broth – 2 cups

The Sauce:
• Olive Oil – ¼ cup
• 1 medium Onion, chopped
• 1 large Green Pepper, finely diced
• 1 or 2 Jalapeno peppers, seeded and minced
• Pinch plus 2 teaspoons Kosher Salt
• Pinch plus 1 teaspoon Black Pepper
• Garlic – 4 large cloves, finely chopped
• Dinosaur Bar-B-Que Sensuous Slathering Sauce – 4 cups
• 1 teaspoon Ground Cumin
• 2 teaspoons Dried Oregano

The Accoutrements:
• Rice – 4 to 6 cups
• 10 ounces fresh or frozen Sweet Peas, cooked
• 2 Red Peppers, roasted, peeled, seeded and cut into strips

Preparation:

Preheat the oven to 325 degrees.
Season the flank steak with salt and pepper.
Heat the olive oil in a heavy 12-inch skillet.
Brown one side of the steak for about 4 minutes over high heat.
Flip it over and add the carrots, onions, garlic and bay leaves around the edges of the meat.
Season everything with another pinch of salt and pepper.
Brown the meat and veggies for 4 to 5 minutes more to get some nice caramelization.
Add the broth. Bring just to a boil, cover, and pop into the oven.
Simmer the beef until it is fork-tender, about 1 ½ to 2 hours.

Take the beef out of the pan and wrap it tightly in foil, saving all the veggies and cooking juices.
Let the beef rest for about 20 minutes, and then shred it with your fingers into long stringy pieces along the grain of the meat.
Meanwhile, strain out the bay leaves and the veggies.
Return the cooking liquid to the pan and boil everything down until you have 1 cup of liquid.
Mix the shredded beef back into the liquid in the pan.


Make a batch of sauce – Heat the oil in a skillet and cook the onions, green peppers and Jalapenos with a pinch of salt and pepper until soft.
Add the garlic and cook for 1 minute more.
Stir in the Dinosaur Bar-B-Que Sensuous Slathering Sauce. Simmer for 15 minutes.
Season with the cumin, oregano, 2 teaspoons salt and 1 teaspoon pepper.
Add the shredded beef, simmer until heated through, and then check for seasonings.

Spoon rice around the edges of a serving platter and heap up the Ropa Viejo in the center. Top it off with peas and red pepper strips. Let the feast begin!

Serves 4 to 6