INGREDIENTS:

2 Tbsp olive oil 
3lbs flank steak, pat dry
JF Spicy Salt
Fresh cracked black pepper
½ cup dry white win
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
½ white onion, chopped 
1 medium-sized brown onion, chopped
6-8 garlic cloves, cored and chopped
1 jalapeño, deseeded and diced
3½ tsp regular sweet paprika
1 Tbsp oregano
2 tsp cumin
1 tsp JF Spicy Salt
28oz diced tomatoes (sub crushed tomatoes) 
2 bay leaves 

Coconut Milk Cauliflower Rice:
Olive oil
1 small brown onion 
JF Spicy Salt, to taste
1 (24oz) bag cauliflower rice (I like 365)
½ can (7oz) organic, "simple" coconut milk

TOPPINGS:

JF Pan-fried Plantains
Avocado, sliced
Cilantro, coarsely chopped
Red onion, sliced thin on the mandoline 
JF Spicy Salt
Hot sauce

PROCESS:

Season both sides of your flank steak with JF Spicy Salt and fresh black pepper. In a large cast iron pan, begin to warm the olive oil and lay in the meat to brown. Don’t rush the cooking process here, you want a nice color on either side before removing it from the heat. Once browned and slightly crisp on the exterior, set aside. 

Deglaze the bottom of your pan with white wine and add in the chopped peppers, onion, garlic, and jalapeño. Allow this to reduce slightly, then work in your paprika, oregano, cumin, and JF Spicy Salt. Combine well, ensuring the veg softens and breaks down as it becomes tender. 

Add the diced tomatoes and reduce for an additional 3-5 minutes, continuously scraping the bottom of the pan to include all of the caramelized bits. Once you’re satisfied with the consistency, place your steak back in the pan along with both bay leaves. 

Cover and bake at 250º for 2½ -3 hours. Once time has elapsed, the meat should be extremely tender. Shred each steak with tongs, creating your Ropa Vieja. 

Coconut Milk Cauliflower Rice
In a large sauté pan, warm the olive oil over medium/medium-high heat and add your brown onion. Season with JF Spicy Salt, allowing the onion to soften and slightly brown. Once fragrant, add your cauliflower rice. Work in the coconut milk, allowing it to absorb and cook down. Let this sit until browned and slightly charred on the exterior. 

Plate warm, using the Coconut Milk Cauliflower Rice as your base. Top with our Ropa Vieja and finish with my JF Pan-fried Plantains, sliced avocado, cilantro, red onion, hot sauce and JF Spicy Salt. Enjoy!