It doesn’t happen terribly often, but once in awhile this little voice creeps inside my head and shouts, “Must eat meat!”. I typically enjoy eating mostly vegetarian, but in those times the voice is so loud that it not only manages to drown out the other, more regular, voice telling me to buy more shoes, but it literally won’t shut up until I’ve had a delicious cut of filet or a pulled pork sandwich (depending, of course, on just how highbrow it’s feeling that day).
So there I was, about to get in the shower when I stumbled across a recipe for Cuban braised beef and peppers. Immediately I was transported to our trip to South Beach, where we had a couple fabulous Cuban meals so delicious that they left us downright speechless. I’ve modified this one a bit and included an avocado-lime side that was inspired by one of my favorite restaurants in San Francisco: Pomelo (if you go, have the ‘Havana’).
Anyway, this recipe will surely satisfy the carnivore in you, whether a regular voice in your head, or one that infrequently hits your like a ton of bricks! Did I also mention this is a slow-cooker one-pot meal, and absurdly easy? That is right, that is right!
Adapted from Real Simple
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds (grass fed is extra delicious!)
1 cup long-grain white rice
2 avocados, sliced
1/4 cup fresh cilantro leaves