Flank Steak With Black Beans And Rice

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Flank steak
3 tablespoons	45ml	Vegetable oil
2		Bay leaves
5 cups	1185ml	Beef stock
4 tablespoons	60ml	Olive oil
2		Onions - chopped
6		Garlic cloves - minced
1 tablespoon	15ml	Dried oregano
1 tablespoon	15ml	Ground cumin
2 tablespoons	30ml	Tomatoes - seeded, chopped (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Caraotas negras - (black beans), see * note
		Cooked white rice
2 tablespoons	30ml	Vegetable oil
6		Eggs

Recipe Instructions

* Note: See the "Caraotas Negras (Black Beans)" recipe which is included in this collection.

Season steak with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add steak and cook until browned on all sides. Add bay leaves and stock. Reduce heat and simmer slowly until steak is very tender, turning occasionally, about 2 hours.

Remove from heat and allow meat to cool in stock.

Remove meat from stock and shred it. Reserve 1 cup cooking liquid; reserve remaining cooking liquid for another use.

Heat olive oil in heavy large skillet over medium-high heat. Add onion and saute until golden. Add garlic, oregano and cumin and saute until fragrant. Add tomatoes and continue to cook until most of liquid evaporates. Add shredded meat and 1 cup reserved cooking liquid. Season to taste with salt and pepper.

Arrange the beef, rice and beans on a rectangular platter in three rows with the rice in the center (it should look like the Venezuelan flag).

Heat vegetable oil in heavy large skillet over medium heat. Crack eggs into skillet.

Fry until softly set.

Serve atop beans, meat and rice.

Source:
Susan Feniger and Mary Sue Milliken

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