Shredded Flank Steak with Poblanos and Olives
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4 oz thick-cut bacon, chopped
  • 2½ lbs flank steak, trimmed and cut into 1" cubes
  • salt and pepper to taste
  • canola oil, as needed, for browning
  • 2 poblano peppers, sliced
  • 1 large yellow onion, sliced
  • 5 garlic cloves, chopped
  • 1 tsp cumin
  • ½ tsp chili powder
  • 1 8oz can tomato sauce
  • 4 cups low sodium veal stock (you can substitute beef stock)
  • 1 pkt Goya Sazon with Coriander and Annatto
  • ¼ cup pitted black olives
  1. Season flank steak all over with salt and pepper. Cook bacon over medium heat in a large dutch oven or stock pot until fat is rendered and pieces are crispy and remove with a slotted spoon. (My kids ended up eating all of the bacon so I didn't return it back to the pot. Just extracted the flavor and used the fat to brown the meat).Raise heat to medium-high. Add flank steak and brown all over, in batches. Add canola oil, if needed, to precent the pan from burning while browning the meat. Remove to a side dish.
  2. Add poblano peppers and onion and toss regularly until softened and beginning to brown at edges (about 5-7 minutes). Add garlic, cumin and chili powder and stir frequently until fragrant (about 30 seconds to 1 minute). Add tomato sauce and use a wooden spoon to scrape up browned bits from the bottom of the pan.
  3. Add browned flank steak, veal stock, Goya Sazon and black olives. Bring to a boil and reduce to simmering. Simmer for about 2 hours until meat is tender enough to pull apart with two forks. Serve over your favorite corn bread, with tortillas or rice and enjoy!
Recipe by Jackie Ourman at