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Ingredients and seasonings required in make

1. Prepare 2 LB Double 8 Cattle Company Fullblood Wagyu Flank Steak
2. Prepare 1 LB Chorizo Rope Sausage
3. Take 1 LB Chorizo Rope Sausage
4. Prepare 1 LB Potatoes (diced)
5. Take 15 OZ Garbanzo Beans (strained)
6. Prepare 1 Red Pepper (diced)
7. Prepare 1 Green Pepper (diced)
8. Prepare 1 Spanish Onion (diced)
9. Use 6 Garlic Cloves
10. Prepare 1 QT Beef Stock
11. Take 2 Bay Leaves
12. Use 2 TBSP Smoked Paprika
13. Prepare 2 Whole Cloves
14. Prepare 1 TSP Ground Cumin
15. Use 3 Peeled Tomatoes (diced)
16. Take 1 Plantain (peeled and sliced)
17. Prepare Canola Oil
18. Take Kosher Salt & Freshly Ground Black Pepper (to season)
19. Prepare Sea Salt (to season)

Season the flank steak with kosher salt and freshly ground black pepper, and place it in the pot. Brown all sides of the flank steak, and then remove it from the pot. Tie the twine off at the end, and season the stuffed flank with kosher salt and freshly ground black pepper. Heat a large flat top griddle on medium-high heat.

How to make 2 LB Double 8 Cattle Company Fullblood Wagyu Flank Steak:

1. PREPARING THE SPANISH ROPA VIEJA Begin by fully cooking the chorizo rope sausage on a tray in the oven at 350°F for 15-20 minutes or until the sausage has reached an internal temperature of 160°F. Remove the chorizo rope sausage from the oven, and let it rest completely to room temperature.Trim any excess fat off of the Fullblood Wagyu flank steak. Place a large pot over medium high heat. Add 2 tablespoons of canola oil to the pot.
2. Season the flank steak with kosher salt and freshly ground black pepper, and place it in the pot.Brown all sides of the flank steak, and then remove it from the pot. Set aside.Dice the Spanish onion, red and green peppers, and garlic cloves. Place them in the pot, and cook for 3 minutes. Dice the peeled tomatoes, and add them to the pot (with the onions and peppers). Cook for 5 minutes or until tender. Add the smoked paprika, ground cumin, cloves, bay leaves, and beef stock to the pot.
3. Return the seared flank steak to the pot. Bring all ingredients in the pot to a boil, and then reduce to a simmer. While the pot is simmering, dice your potatoes and strain the garbanzo beans, and set them aside. Slice the cooled chorizo sausage into 1 inch thick pieces. Set aside. After 30-40 minutes or until the flank steak is tender, remove the meat from the pot. Using two forks, shred the meat. Return the shredded flank steak to the pot.
4. Now, add the cut potatoes, garbanzo beans, and chorizo sausage pieces. Allow everything to simmer for an additional 10 minutes or until the potatoes are fully cooked. Season with kosher salt and freshly ground black pepper to taste.
5. PREPARING THE ROASTED PLANTAIN For the plantain, cut both ends off with a knife. Score the plantain lengthwise down the whole plantain. Gently peel away the skin. Cut the plantain into 1/2 inch thick slices. Heat a 1/2 cup of canola oil in a pan over medium high heat. Place the plantains in the oil, and cook for 3-4 minutes or until golden brown. Then, flip them and cook on the other side. Remove the plantains, and place them on a paper towel. Season them with sea salt.
6. FINAL STEPS Garnish the ropa vieja with fresh herbs.Serve with the roasted plantains, and enjoy!
7. Done and ready to serve!

Add just enough grapeseed oil to cover the surface. Place the stuffed, twine-wrapped flank steak on the hot griddle. Ideal for marinating, the skirt steak is best seared and grilled. For optimum tenderness and mouth-watering results, cook the steak to medium-rare and cut against the grain before serving. Instructions Place flank steak in a gallon ziploc bag.

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