Cuban-Style Beef and Peppers
1/4 cup raisins
1/4 cup white rum or apple juice
1 pound flank steak
2 tablespoons olive oil
3 cups thinly sliced onion
1 cup yellow bell pepper strips
1 jalapeno pepper, seeded and sliced
4 garlic cloves, minced
2 tablespoons capers
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon ground cumin
6 pimento-stuffed olives, chopped
3 plum tomatoes, each cut into 8 wedges
4 cups hot cooked long-grain rice
Combine raisins and rum in a small bowl; let stand 30 minutes.
Trim fat from steak, and cut steak into thin strips.
Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeno, and saute 10 minutes or until tender. Add steak and garlic, and saute 4 minutes or until beef is browned. Add raisin mixture, capers, thyme, cumin, olives, and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally. Serve over rice.
1/4 cup raisins
1/4 cup white rum or apple juice
1 pound flank steak
2 tablespoons olive oil
3 cups thinly sliced onion
1 cup yellow bell pepper strips
1 jalapeno pepper, seeded and sliced
4 garlic cloves, minced
2 tablespoons capers
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon ground cumin
6 pimento-stuffed olives, chopped
3 plum tomatoes, each cut into 8 wedges
4 cups hot cooked long-grain rice
Combine raisins and rum in a small bowl; let stand 30 minutes.
Trim fat from steak, and cut steak into thin strips.
Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeno, and saute 10 minutes or until tender. Add steak and garlic, and saute 4 minutes or until beef is browned. Add raisin mixture, capers, thyme, cumin, olives, and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally. Serve over rice.
