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10-Minute Dinner: Shredded Steak with Vegetables and Rice

10-Minute Dinner: Shredded Steak with Vegetables and Rice

By Sheri Silver

Got 10 minutes? Then you have time to get this one-pot wonder into the oven!

Flank steak is one of the most economical cuts that you can buy - and with delicious flavor too. But it can also be tough, due to the fact that it is one of the leaner cuts, with long muscle fibers. One of the most popular ways to tenderize a flank steak is by marinating it. The acid in most marinades break down that connective tissue (which makes the meat tough) as well as adding flavor. This is a perfect method to use when grilling.

But another great way to create tender, flavorful flank steak is by braising it - allowing it to slowly simmer in a liquid for several hours. And this easy, delicious meal is a perfect example. Just a few simple ingredients, tossed into your Dutch oven and cooked unattended for 2 hours, create a warm, satisfying, and delicious winter dinner.

I like to serve this dish over brown rice but it would work beautifully folded into some warm tortillas too.

Shredded Steak with Vegetables

Makes: 4 servings


  • 1 onion, cut into 8 wedges
  • 2 red bell peppers, cut into 1” slices
  • 2 cloves garlic, thinly sliced
  • 28 ounces diced tomatoes, drained
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds flank steak, cut into thirds crosswise and well seasoned with salt and freshly ground pepper
  • 2 cups water
  • Brown rice, sliced avocado, chopped fresh cilantro (garnishes)


  1. Preheat oven to 350 F. Place vegetables and spices in a 5-quart Dutch oven. Top with steak; pour water over all. Cook covered for 2 hours.
  2. Transfer steak to a large bowl and, using two forks, shred. Moisten with the cooking liquid and serve over rice, topped with the vegetables, avocado, and fresh cilantro.