","datePublished":"2020-10-03"},{"@type":"Review","author":{"@type":"Person","name":"nataliekorn"},"reviewRating":{"@type":"Rating","ratingValue":1,"worstRating":"1","bestRating":"5"},"reviewBody":"Very bland, no spice, it was a waste of beautiful flank steak.","datePublished":"2020-06-24"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":2,"worstRating":"1","bestRating":"5"},"reviewBody":"Meat did not come out well. Need to adjust cooking time","datePublished":"2020-06-13"},{"@type":"Review","author":{"@type":"Person","name":"Scire Family"},"reviewRating":{"@type":"Rating","ratingValue":1,"worstRating":"1","bestRating":"5"},"reviewBody":"Turned out awful. Tasteless, tough, and boring. Everyone was disappointed in their dinner and being a newbie cooker, it really made me feel like I let my family down ","datePublished":"2020-05-30"}],"recipeCuisine":"cuban"}
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4.1
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Export 11 ingredients for grocery delivery
Step 1
Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
Step 2
Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.