Shanna's Cuban Flank Sofrito Stew
2 1/2 lb. flank steak
5 tbsp. Oil
2 1/2 tsp. minced Garlic or 5 cloves garlic, minced
1 large onion, diced
1 green pepper, diced
1/4 tsp. black pepper
1 can (8 oz.)Tomato Sauce
1 cup water
6 oz.Sofrito
2 oz.Capers
Directions
1. Use a sharp knife to cut flanks into strips and heat 3 tbsp. oil in skillet
on medium. Brown meat on all sides then remove from skillet
2. Add remaining oil to skillet, stir in garlic, onion and green pepper and cook
until translucent
3. Stir in black pepper, browned meat, tomato sauce, water & sofrito
4. Simmer until meat is tender and shreds easily, about 1 hour
5. Add capers midway
Sofrito
1/4 cup olive oil
1 minced garlic clove
1 medium chopped onion
1/2 green pepper
1/2 cup tomato sauce
1 tsp oregano
1/4 cup water
salt to taste
2 tsp vinegar
Directions
1. Heat oil in skillet and add onion, garlic, salt, and pepper
2. Cook until onions become soft then add remaining ingredients
3. Store in refrigerator