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Sear flank steak on both sides
In a large stew pot, add onions , garlic and peppers and cook till translucent stirring often. Add olives and all the seasonings. Cook about 3 minutes. Add vinegar and cook to reduce the liquid. Stir in the stock, tomato paste and bay leaves. Bring up to a summer. Lower heat and add the steak. Simmer on low for about 1-1/2 hrs. Let cool about 15 minutes. Remove the steak and shred using 2 forks. Put back shredded meat back into pot and reheat. Serve with rice and black beans.
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Serving Size: 1 (4118g) | ||
Recipe Makes: Servings | ||
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Calories: 1949 | ||
Calories from Fat: 653 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.6g | 97 % | |
Saturated Fat 28.8g | 144 % | |
Monounsaturated Fat 31.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 317.5mg | 98 % | |
Sodium 6642.2mg | 229 % | |
Potassium 8790.5mg | 231 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 58.4g | ||
Protein 253.1g | 362 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1949
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