Ropa Vieja

Ropa Vieja is one of Cuba’s national dishes and is hands-down a seriously delicious stew that’s big on taste with tomatoes, bell peppers, and spices. My go-to protein for this recipe is Australian grassfed flank steak because it’s high-quality and a simple, healthy swap that trims the fat without sacrificing flavor! When you’re craving a savory stew in summer, this is the dish that will hit every taste bud and will come together perfectly as you cook (and dance!) with a little Cuban music in the background.

Ropa Vieja translates to “old clothes” in Spanish because after hours of cooking, the flank steak resembles clothing that’s been worn for a long time. My friend, and future cousin-in-law, inspired me to cook this dish for the first time a few years ago and I’ve been cooking it ever since. It’s a recipe that her Cuban grandmother and aunt would make for her growing up when she visited Miami in the summer. Her aunt likes to call the dish Ropa de Vieja, which is a naming I can definitely get behind because it naturally rolls of the tongue.

My personal preference is to cook Ropa Vieja in the pressure cooker because it saves a lot of time and means I can make it on a weeknight! If you don’t have a pressure cooker, save this for the weekend and stew the steak for a few hours until it's beyond tender.

For more on where to buy Australian grassfed flank steak for your next Ropa Vieja cooking adventure, visit the Where to Buy page. You’ll be sure to cook this dish for many summers to come!

Ropa Vieja with Australian Grassfed Flank Steak

Time: 45 Minutes
Serves: 6-8

Ingredients
1 ½ lbs Australian grassfed flank steak
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp canola oil, divided
1 large yellow onion, thinly sliced
6 cloves garlic, finely chopped
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tsp dried oregano
2 tsp dried thyme
2 tsp ground cumin
2 tsp smoked paprika
1 cup dry red wine
1 (15 oz) can whole tomatoes
3 tbsp tomato paste
1 cup beef broth
1 bay leaf
1 tbsp white vinegar
½ cup pimiento-stuffed Spanish olives, halved

To Serve
Steamed rice
Fried plantains
Canned black beans
Fresh parsley, roughly chopped

Directions
Season Australian grassfed flank steak with kosher salt and freshly ground pepper. Heat 1 tbsp canola oil in a 6-quart pressure cooker over medium-high heat. Add steak and brown on each side, about 2-3 minutes. Transfer to a plate.

Add an additional 1 tbsp oil in the pressure cooker over medium high heat and stir in onions, garlic, and bell peppers. Sauté until the onions have softened, about 4 minutes. Stir in oregano, thyme, cumin, and paprika and sauté until fragrant, about 30 seconds. Add wine and simmer until most of the liquid has evaporated, about 2 minutes.

Add tomatoes, tomato paste, beef broth, and bay leaf to the pressure cooker. Simmer for 2 minutes, breaking up tomatoes with a spoon. Return steak and accumulated juices to the cooker. Cover and secure pressure cooker with lid and increase heat to high. Once the pressure cooker whistles over high pressure, reduce the pressure to low and cook for 25 minutes. Remove from heat and allow to cool before removing lid.

Reheat the stew uncovered over medium heat. Season with salt and pepper to taste. Stir in vinegar and olives and simmer for 5 minutes to allow flavors to combine.

Serve stew over rice with fried plantains and black beans on the side. Garnish with parsley. Enjoy!

---

If you liked this recipe, you will love my recipes for Peruvian-Style Steak with Aji Amarillo Mashed Potatoes, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney!

Aussie Grassfed Strip Loin Steak and Lentil Salad

One of my favorite dishes to make in the fall is lentil soup with roasted garlic and seared steak. The lentils and steak pair so gorgeously together that this recipe is something I have a hankering for year-round.

Since it’s July and on the warmer side, I figured, why not make a summery lentil salad instead, but with the same delicious ingredients? Especially with Aussie Grassfed strip loin steak, which is humanely raised by generational Aussie ranchers and is oh-so tasty!

This salad is wonderfully refreshing for summer, it’s packed with the kind of nutrition that you know I crave. From the lentils, vegetables, and herbs (from my garden!) which offer an array of vitamins, minerals, protein, and fiber, to the lean Aussie Grassfed strip loin steak, you immediately understand the idea that when you eat better, you feel better.

You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the True Aussie beef and lamb website.

Now it’s your time to get cooking because this Aussie Grassfed steak and lentil salad is bound to satisfy all of your cravings for tasty, nutritious food.

Aussie Grassfed Strip Loin Steak and Lentil Salad

[Sponsored]

Time: 45 Minutes plus extra time for marinating
Serves 4

Ingredients
6 cloves garlic, finely chopped, divided
4 tbsp parsley, roughly chopped, divided
Extra-virgin olive oil
2 tablespoons sherry vinegar
1 tbsp dried oregano
1 tsp crushed red pepper flakes
Kosher salt and freshly ground pepper
1 lb Aussie Grassfed strip loin steaks, trimmed of excess fat
1 cup French green lentils, washed
½ cup carrots, finely diced
2 tsp fresh thyme leaves, chopped
2 bay leaves
2 tablespoons butter
2 tsp Dijon-style mustard
2 tbsp sherry vinegar
1 tsp honey
1 small red onion, finely chopped
2 tbsp fresh tarragon leaves, chopped
¼ cup feta
1 cup baby arugula

Directions
In a food processor, combine half the garlic, 2 tbsp parsley, 1/3 cup olive oil, sherry vinegar, honey, oregano, and crushed red pepper flakes. Pulse marinade until smooth. Season to taste with salt and pepper.

Place the Aussie Grassfed strip loin steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate for two hours.

To a large saucepan or Dutch oven, add lentils, 6 cups water, carrots, thyme, bay leaves, and salt to taste. Bring to a boil and reduce heat to a simmer. Cook, covered, for 20 to 25 minutes, until al dente. Pluck out the bay leaves and drain the lentils.  

Meanwhile, once the Aussie Grassfed steaks have finished marinating, blot them dry with a paper towel. Sprinkle steaks on both sides with kosher salt and freshly ground black pepper.

Heat 1 tbsp olive oil in a large skillet or Dutch over high heat. Add the Aussie Grassfed steaks and sear for 3-4 minutes on each side, until browned the internal temperature reaches 125 degrees F. Transfer steaks to a platter and allow steaks to rest for 10 minutes.

To the same skillet, heat butter, 2 tbsp chopped parsley, and remaining garlic over medium heat and sauté until the garlic has softened, about 2 minutes. Pour any leftover juices into the sauce from the steak platter. Transfer the pan sauce to a small bowl.

In a large mixing bowl combine the mustard with 1/3 cup olive oil, sherry vinegar, red onion, tarragon, salt and pepper to taste. Add lentils and feta to the mixing bowl stir to combine. Fold in the arugula.

Carve the Aussie Grassfed steaks by cutting them against the grain into ¼-thick slices. 

To serve, arrange the Aussie Grassfed steak slices on plates over the lentils. Pour the pan sauce over the steak slices. Garnish with additional feta if desired and serve with lemon wedges on the side.

---

If you loved this recipe, you will also love my recipes for: Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Beef Stir-Fry with Shiitake Mushrooms and Snow Peas!

Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney

View fullsize

What pairs better with summer than grilling up delicious food? Not much, in my opinion! Whether you’re grilling poolside or garden side, there’s nothing like being outdoors and getting in some of those golden summer rays. 

For my summer menu, I have a ton of Australian Grassfed beef recipes planned. I really love Aussie Grassfed beef because it’s naturally lean and the protein is not only high-quality, but it’s also an excellent source of iron and zinc, which help to keep energy levels up and promote a healthy immune system.

When you eat better, you feel better, and that’s what I truly wanted to encompass with this recipe. I decided to marinate Aussie Grassfed beef strip steak in some delicious Thai flavors, like ginger, chilies, and kaffir lime leaves, and pair all of that goodness with slow-cooked green beans, tomato chutney, and an herb salad. How much more balanced can your plate get in flavor, texture, and nutrition?

I love Australian Grassfed beef because it is 100% grass-fed and finished. The cattle are free to graze on Australian’s open, natural grasslands, delivering a consistent delicious eating quality, which is super important when you put so much work into your grilling menu. To learn more, check out the True Aussie Beef and Lamb website.

Stay tuned for more Aussie Grassfed recipes! I am so looking forward to sharing them with you.

---

Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney

[Sponsored]

Time: 1 Hour, 30 Minutes plus extra time for marinade
Serves 4-6

Ingredients

Steak
Extra virgin olive oil
Juice of 1 lemon and sliced lemon rind
6 cloves garlic, peeled and smashed
4 tsp fresh ginger, minced
12 fresh bird’s eye chilies, thinly sliced
A handful of thyme sprigs
2 kaffir lime leaves, thinly sliced
1 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp light brown sugar
Freshly ground black pepper
2 pounds Aussie Grassfed Beef strip steak, cut into 4 evenly sized steaks
Kosher salt

Grilling Supplies
1 cup hickory wood chips, optional

Green Beans
2 cups extra-virgin olive oil
10 cloves garlic, peeled and smashed
1 pound green beans, trimmed
½ tsp kosher salt

Tomato Chutney
¼ tsp cumin seeds
¼ t tsp coriander seeds
1/8 tsp ground fennel seeds
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
3 tbsp extra-virgin olive oil
½ small yellow onion, finely chopped
1 medium shallot, minced
6 cloves garlic, minced
¼ tsp red chili flakes
1/8 tsp orange zest
1 tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp tomato paste
1 tbsp packed light brown sugar
2 tbsp sherry vinegar
12 oz roma tomatoes, blanched, and crushed

Herb Salad
½ cup flat-leaf parsley leaves
½ cup mint leaves
½ cup chives, roughly chopped
½ cup tarragon leaves
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon high-quality (light-colored) vinegar
1 teaspoon extra-virgin olive oil

Directions
In a medium mixing bowl, combine ¼ cup olive oil, lemon juice and rind slices, garlic, ginger, bird’s eye chilies, thyme sprigs, kaffir lime leaves, soy sauce, fish sauce, brown sugar, and ½ tsp freshly ground black pepper.

Place the Aussie Grassfed Beef steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate overnight.

Once the steaks have marinated, blot them dry with a paper towel and remove any remnants of ginger, garlic, or thyme. Discard the marinade. Season each Aussie Grassfed Beef steak with 1 tsp olive oil, ½ tsp salt, and ¼ tsp freshly ground black pepper. Transfer the steaks to rest in the fridge while you prepare the green beans and chutney.

Add wood chips to a medium bowl and cover with water until they’re fully submerged. Set aside.

For the green beans, heat 2 cups of olive oil in a large heavy pot or Dutch oven over very low heat for 5 minutes. Add garlic and cook until softened, about 2 minutes. Stir in the green beans with salt and cook for 6 minutes, until the beans have brightened along the edges. Cover and cook until the beans are very tender, about 1 hour. Using tongs, transfer green beans to a platter and keep warm.

While the green beans cook, toast the spices for the chutney: Heat a small skillet over medium heat and add cumin, coriander, fennel, brown mustard seeds, and yellow mustard seeds. Cook, shaking the pan occasionally, until the spices are fragrant and toasted, about 1-2 minutes. Set the spices aside.

Heat 3 tbsp olive oil in a large saucepan over medium heat. Stir in onion, shallot, and garlic and cook until softened, about 3-4 minutes. Add the toasted spices, chili flakes, orange zest, salt and pepper, and cook, stirring frequently for about 1 minute. Stir in the tomato paste and sugar and cook until the sugar dissolves, about 1 minute. Add the vinegar and stir to combine. Stir in the tomatoes and reduce heat to low. Cook, stirring often, until the flavors combine, about 25 minutes. Transfer to a bowl and keep warm.

Preheat a charcoal grill over medium-high heat for 15 minutes. Once the coals are very hot, add drained wood chips directly over the coals. Immediately add the steaks over direct heat and cover the grill. Cook steaks for 5 to 7 minutes on each side until they reach an internal temperature of 120 degrees. Transfer steaks to a platter and allow them to rest for 10 minutes. Then, cut the Aussie Grassfed Beef steaks against the grain into ¼-inch thick slices.  

While the steak rests, prepare the salad by adding the parsley, mint, chives, and tarragon to a medium bowl. Toss the herbs with salt, pepper, and vinegar until well combined.

To serve, arrange the Aussie Grassfed Beef steak slices on plates and dollop with tomato chutney. Serve with green beans and salad on the side.

---

If you loved this recipe, you will also love my recipes for: Steak with Cilantro Mayo and Tomatillo Salsa, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Flat Iron Steak with Yellow Squash and Tomatoes.

Peruvian-Style Steak with Aji Amarillo Mashed Potatoes

View fullsize

Oooh, just look at it! A Peruvian-Style Stir-Fry served over spicy mashed potatoes! It's so mouthwatering good, that my take on Lomo Saltado is often on my mind when I haven't had it in a while.

Traditionally, Lomo Saltado is a delicious Peruvian stir-fry typically served with French fries on the side. I was first inspired to make this dish a few years ago after walking into a Latin grocery store after work in San Francisco and stumbling upon a jar of aji amarillo paste. I didn't know what I would make with it, but after my purchase, I stuffed the jar neatly into my bag and smiled as I walked out the door.

After doing a little research on Peruvian cuisine during my commute home, I knew I needed to try Lomo Saltado, which typically uses fresh aji amarillo peppers. The dish originated from the Chifa culinary tradition that dates back to 19th century Peru, where Chinese settlers developed their own Fusion cuisine. Enamored, I thought "Chinese cuisine + Peruvian flavors, well, that can only be delicious!"

But since I only had the paste, with no aji amarillo peppers in site, I decided to use jalapeños and habaneros for the stir-fry, and introduce the paste to the mashed potatoes instead. Let me tell you, that was the right decision! I found that the spicy and fruity flavors of the paste melded perfectly with mashed potatoes. 

While I love Peru's traditional use of French fries in Lomo Saltado, there's something incredible about serving this stir-fry over a bed of mashed potatoes. The stir-fry sauce thickens to a wonderful gravy-like consistency that pairs so perfectly with your mash, you will want to lick the plate clean! Pro Tip: You can easily find aji amarillo paste at many Latin markets, or online with a few seconds of Googling. If you have Amazon Prime, you'll have it in 1-2 days!

But if you'd like to try the traditional recipe, serve the stir-fry over steamed rice, add aji amarillo if you wish, and feel free to fry up your own French fries! These are flavors you have to try if you haven't already!

Peruvian-Style Steak with Aji Amarillo Mashed Potatoes

Time: 45 Minutes
Serves 6

Ingredients
1 tbsp extra virgin olive oil
2 tbsp soy sauce
2 tbsp red wine vinegar
6 cloves garlic, minced
2 tsp cumin
Kosher salt and freshly ground black pepper
24 oz sirloin or flat iron steak, thinly sliced
3 large russet potatoes, peeled, cut into 2-inch pieces
1/2 cup warmed whole milk
3 tbsp butter
2-4 tbsp aji amarillo paste, to taste
1 tbsp canola or vegetable oil
1 large red onion, sliced into strips
1 large jalapeño pepper, halved and thinly sliced
1 small habanero pepper, halved, and thinly sliced (optional)
3 medium tomatoes, peeled, seeded, and sliced into strips
1/2 small bunch cilantro, roughly chopped

Directions
In a medium mixing bowl, stir together olive oil, soy sauce, vinegar, garlic, and cumin. Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Add steak to the mixing bowl and transfer to refrigerator to marinate for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook for 15 minutes, or until tender. Drain, and return potatoes to pan over very low heat. Mash potatoes using a potato masher, ensuring any excess moisture has evaporated. Slowly fold in milk, butter, and aji amarillo paste. Season to taste with kosher salt and freshly ground pepper. Keep warm.

Remove steak from marinade, reserving marinade in a separate bowl. Pat steak dry with paper towels.

In a large wok, heat canola oil over medium-high heat. Add steak and stir-fry for 4-5 minutes, until browned and cooked through. Transfer steak to a platter.

Add red onions, sliced chilies, and tomatoes to the pan, and stir-fry for 2 minutes, until vegetables begin to brown. Pour over reserved marinade and stir in cilantro. Simmer until the sauce has thickened, about 5 minutes. Return beef to the wok, stir to combine, and remove from heat. 

Mound mashed potatoes on a plate and top with stir-fry. Garnish with additional cilantro if desired.

Flat Iron Steak with Yellow Squash and Tomatoes

View fullsize

This dish is hands down the most summery meal I’ve made all season! The flavors of the steak and the sherry vinegar glaze are outstanding, and I will say that I decorated this dish after eating a few bites of the steak, and was in such awe of my creation that my artistic abilities certainly overtook me

Below is the recipe! It’s so delicious and easy to make that you might as well take a trip to the store after work and make it tonight!

Flat Iron Steak with Yellow Squash and Tomatoes

Serves 4
Time: 20 Minutes

Ingredients
Salt and freshly ground pepper
1.5 lbs flat iron steak, cut into 4 (6 oz) steaks
3 tbsp olive oil, divided
2 medium yellow squash, halved
2 medium tomatoes, roughly chopped
4 cloves garlic, minced
1/3 cup sherry (or balsamic) vinegar
2 tsp light brown sugar

Directions
Pat steaks dry and season with salt and pepper. Set aside.

Heat a large skillet or dutch oven on medium-high with 2 tbsp olive oil. Add squash and sauté for about 3 minutes. Add tomatoes and garlic and sauté for another 2 minutes, or until squash is tender. Set aside.

In the same pan, heat 1 tbsp olive oil over medium-high heat. Add steak pieces when oil shimmers and cook until browned, about 2-3 minutes per side for medium-rare. Set aside and cover with foil for about 10 minutes to let steak rest before slicing.

In the same pan, add vinegar, sugar, 1/2 tsp salt, and 1/2 tsp black pepper and cook over medium heat until reduced by half, about 5 minutes.

Slice steak when well rested. Serve drizzled with sherry/balsamic glaze and with squash and tomato sauté on the side.

What I love Most About Summer + Recipe for Steak & Arugula Salad

View fullsize

My calendar may say that it’s summer, but I’ve been so busy lately, I barely notice the change in season anymore. It’s a stark contrast to how I would literally count down the days to summer when I was a child, rejoicing when the final bell rang. Those long warm days in the California sun just couldn’t come soon enough!

The fact that summer is in full swing finally just dawned on me when foraging for these arugula greens. It’s a little sad that it took me three weeks to fully recognize the change in season, but mid-July is when my garden really starts to shine. I realize now that while I no longer count down to the lazy summer days of my past playing with friends, visiting the beach, or going to theme parks, I don’t think it’s a bad compromise that in adulthood, I have an incredible garden where I enjoy nothing more than counting down the days until my fruits and vegetables are ready to be harvested.

I suppose I truly have the better deal now because I really didn’t know how to cook much of anything when I was a kid. Now at least half of the food I cook up in summer is from my garden and that makes me a very, very happy dietitian. While this dish utilized the last of our arugula crop, my favorite salad greens will be back shortly with corn and pumpkins to follow. Until then, we will surely be eating our weight in tomatoes and kale!

Below is a recipe the salad, which I’ve adapted from an Epicurious recipe.

Steak & Arugula Salad

Serves 4
Time: 25 minutes

Ingredients
5 oz arugula
1/3 cup extra-virgin olive oil
3 large garlic cloves, smashed
1 large sprig fresh rosemary needles
1 lb boneless top loin steak or sirloin (1 inch thick)
1 teaspoon salt
3/4 teaspoon black pepper
1 large shallot, thinly sliced crosswise
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar

Directions
Mound arugula on a large platter.

Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is soft, about 1-2 minutes. Meanwhile, cut steak crosswise into 1/8-inch-thick slices and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add steak to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare.

Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes. Garnish to taste with ground black pepper. Pour dressing over steak and serve immediately.