Cuban Braised Beef Recipe

Cuban Braised Beef

My husband and I planned for a picnic at the park last night.  He wanted to practice some disc golf and I just like taking the kids to the park in the afternoon.  It tires them out enough so that they will sleep faster at night.

The problem was that I had also had to clean up the house and get everythig ready for the week.  So what's perfect for this kind of evening?  A meal that you "set and forget" -- not literally of course.

You basically put all the ingredients into a large sauce pan and let it cook for 2 hours.  Easy right?

I came across this recipe in one of my favorite magazines yesterday and I thought I'd give it a whirl.  The recipe calls for Flank Steak -- a lean but juicy cut.  It also called for some mangoes to top off the dish but that's off limits to us so I'm going to skip it.  For those of you in the Transition or Maintenance Mode, try it with mangoes. 

I served this over a bed of cauliflower "fried rice".  This dish is about 228 calories per serving. 

Medifast Lean and Green Recipe:  Cuban Braised Beef
Adapted from Real Simple July 2010

• 1 28-oz can diced tomatoes
• 1-1/2 lb flank steak (cut in half)
• 1/2 medium onion cut into wedges (we are allowed 1 thin slice of onion for our diet so try to only use 4 thin slices for this 4 servings recipe)
• 1-1/2 tsp Chili Powder
• Salt and Pepper to taste
• 1/4 cup cilantro leaves

In a large sauce pan, combine flank steak, onion, chili powder.  Season with salt and pepper.  Bring to a boil.

Once boiling, lower heat and simmer for about 2 hours.

Shred and top with cilantro leaves.  If preferred, use Cauliflower "Fried Rice".