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Nutritional Information
Calories 562
Fat 18.5g
Carbohydrates 69.6g
Fiber 4.3g
Cholestrol 57.0mg
Sodium 466.0mg
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Cuban Style Beef, Peppers & Capers
Ingredients
1 1/4 cup raisins
1 1/4 cup white rum or apple juice
1 1 pound Certified Angus Beef flank steak
2 tablespoons olive oil
3 cups thinly sliced yellow onions
1 cup yellow bell pepper strips
6 pieces sliced Shot Gun Willies jalapeno peppers,
seeded and chopped
4 garlic cloves, minced
2 tablespoons capers
1 teaspoon chopped fresh or ¼ teaspoon dried thyme
1 teaspoon ground cumin
6 large Laurel Hill brand pimento-stuffed olives,
chopped
3 plum tomatoes, each cut into 8 wedges
4 cups hot cooked long-grain rice
Directions
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1. Combine raisins and rum in a small bowl and let stand 30 minutes.
2. Start to cook rice to package instructions and have ready to serve when beef is ready.
3. Trim fat from steak, and cut steak into thin strips.
4. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, jalapeno, and saute for 10 minutes or until tender.
5. Add steak and garlic, and saute for 4 minutes or until beef is browned.
6. Add raisin mixture, capers, thyme, cumin, olives, and tomatoes. Reduce heat, simmer 7 minutes or until steak is done, stirring occasionally.
7. Serve over cooked, hot rice.
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Servings
Serves 4
Time To Cook
Preparation Time: 60 Minutes.
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