Cuban Style Beef and Peppers

Welcome everyone to my dinner party! It is my turn to host the Cooking Light Virtual Supper Club and I have chosen a Cuban Dinner theme.

Cuban food has a rich history. It was the first and last Spanish colony in the Caribbean. In addition to Spanish influences there are flavours from Africa, Portugal and various indigenous cultures.

Cuban food at is heart is simple, country cooking. Meal times are family times and each celebration features traditional home cooked meals.

Many Cubans have sought refuge in the United States and Florida in particular. It was no surprise that the best Cuban food I have ever had was in Orlando. I visited Cuba several years ago and although the restaurants were charming and quaint, the supply of fresh food and ingredients was limited. We dined at the DuPont Mansion and Al Capone's seaside villa. There was no lack of fascinating dinner venues.

So I have invited everyone to make some Cuban food today. I am preparing the main course with Cuban Style Beef and Peppers. I decided to use brown basmati rice rather than white rice. Lots of black beans here! Please check these wonderful dishes from the team -

Sandi –Whistlestop Café Cooking  with Black Bean Soup

Jerry- Jerry's Thoughts, Musings and Rants   with Cuban Black Bean Dip

Val - More Than Burnt Toast  with Black Beans and Rice

Susan Linquist –The Spice Garden  with Arroz con Dolce

Cuban Style Beef and Peppers

 

    1/4 cup raisins

    1/4 cup hot water

    1 pound flank steak

    2 tablespoons olive oil

    3 cups thinly sliced onion

    1 cup yellow bell pepper strips

    1 finely chopped jalapeno pepper, seeds removed

    2 garlic cloves, minced

    1 tablespoons capers

    1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

    1 teaspoon ground cumin

    3 plum tomatoes, each cut into 8 wedges

    4 cups hot cooked long-grain rice
    salt and pepper to taste

    Combine raisins and hot water in a small bowl.  Let stand 30 minutes.

    Trim fat from steak, and cut steak into thin strips.

    Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and sauté 10 minutes or until tender. Add steak and garlic, and sauté 4 minutes or until beef is browned. Add raisin mixture, capers, thyme, jalapeno, cumin and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally. Serve over rice.

Nutritional Information

Amount per serving

    Calories: 562

    Calories from fat: 30%

    Fat: 18.5g

    Saturated fat: 5.6g

    Monounsaturated fat: 9.6g

    Polyunsaturated fat: 1.2g

    Protein: 29g

    Carbohydrate: 69.6g

    Fiber: 4.3g

    Cholesterol: 57mg

    Iron: 5.6mg

    Sodium: 466mg

    Calcium: 67mg

Cooking Light

JUNE 1999