Steve Giralt; Food styling by Vivian Lui; Prop styling by Marina Malchin
Get the deliciously tender meat you can only get from a long braise with minimal effort by using a slow cooker.
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1/2 c.dry white wine
2 tsp.ground cumin
1 1/2 tsp.dried oregano
1 can diced tomatoes
1 medium onion
2 red peppers
2 clove garlic
1 lb.flank steak
1 c.long-grain white rice
1/4 c.pimiento-stuffed olives
1 tbsp.Olive brine
chopped fresh cilantro
In a 5- to 6-quart slow cooker, whisk together the wine, cumin, oregano, and 1/2 teaspoon each salt and pepper.
Stir in the tomatoes (and their juices), onion, peppers, garlic, and capers. Nestle the steak among the vegetables and cook until the steak is cooked through and shreds easily, 6 to 7 hours on low or 4 to 5 hours on high.
Twenty minutes before the beef is done, cook the rice according to package directions.
Using two forks, shred the beef. Fold the olives and brine into the beef mixture and serve over the rice. Sprinkle with cilantro, if desired.