Spicy Cuban Flank Steak with Mushrooms

Recipe courtesy of the Mushroom Council

 

Yield: 24 servings

Ingredients:

Steak

7½ lbs Flank steak; cut in 3-inch squares

2¼ lbs Onions, chopped

6 Bay leaves

3 tbsp Coarse salt

1 tsp Fresh ground black pepper

Sauce

1½ cups Annato oil; divided (plain vegetable oil can be substituted)

3 lbs Onions; finely chopped

2½ lbs Sweet green peppers; cut in 1-inch squares

3 cups Carrots; coarsely chopped

1 oz. Garlic, finely chopped

½  tbsp Jalapeno pepper; finely chopped

8 lbs Tomatoes; peeled, seeded and cut into 1-inch cubes

2 tbsp Coarse salt

2 tsp Ground cinnamon

2 tsp Ground cloves

1 tsp Fresh ground black pepper

Beef stock or water as needed

4½ lbs Fresh White or Crimini mushroom

⅔ cup Capers; rinsed and drained

Roasted sweet red pepper or pimiento strips; for garnish as needed

Directions:

Steak

  1. Put steak and next 4 ingredients in large pot; add water to cover and simmer, covered, about 1½ hours until tender.  Set aside to cool.
  2. Remove and coarsely shred meat.  Set aside.  Strain and reserve liquid. Discard onions.

Sauce

  1. To make sauce, heat 1 cup oil in pan; sauté onions and next 4 ingredients until soft, about 5 minutes.
  2. Stir in tomatoes and seasonings.  Cook over high heat until mixture thickens.
  3. Stir in shredded meat and reserved cooking liquid, adding beef stock or water to make 1½ quarts.  Heat through.  Reserve
  4. Before serving, heat remaining ½ cup oil and sauté mushrooms until browned.  Stir into sauce with capers.  Cover and reheat.  Keep hot.

Per Order

Serve 1⅓ cups hot meat and mushroom mixture garnished with red pepper strips.

 

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