• 3 lb. flank steak
  • 2 T. coconut oil, divided
  • 1/4 c. olive oil
  • 1 T. white wine vinegar
  • 2 T. sea salt
  • 1/4 c. cilantro, finely chopped
  • 1/4 c. parsley, finely chopped
  • 2 garlic cloves, crushed
  • 12 oz. tomato paste, canned
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 orange pepper, thinly sliced
  • 1 T. onion flakes (or onion powder)
  • 1 T. garlic powder
  • 1 T. oregano, dried
  • 1 T. cumin powder

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This is a delicious Spanish recipe, and one that is especially popular in Cuba. It is delicious, and you will truly enjoy the blend of flavors.

  1. Cut the flank steak into strips, against the grain.
  2. In a frying pan, use 1 tablespoon of the coconut oil and place in the pan browning half of the flank steak strips for about 2-3 minutes on each side.
  3. Repeat with the other half of the flank steak adding with the additional tablespoon of coconut oil.
  4. Transfer the browned flank steak.
  5. Adding all the remaining ingredients.
  6. Mix well, combining all the ingredients with the steak.
  7. Cover. Cook on Low for 6 hours.
  8. When done remove the flank steak and shred.
  9. Once shredded place back in the slow cooker, and again combine all the ingredients with the steak before serving.

SERVE with rice and beans, or in a tortilla.

OPTIONAL: Save a few slices of pepper to top your Ropa Vieja!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Paleo Ropa Vieja

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