This wonderful-looking steak is a big slab of skirt - usually used for fajitas. I used it for ropa vieja. The recipe I used called for simmering the steak until it was just about falling apart. I didn't go that far (though maybe I should have), but it was still delicious. I got to shred it with my fingers! Pulling it into little pieces is lots of fun. Plus the steak is locally-grown and bought (Pisciotta Farms), always a plus.
Stocks and broths are pretty amazing. Two or three hours previous to this picture, this was just water. Plain old tap water. That skirt steak above, combined with a couple onions, some cracked pepper, and a touch of salt, made this delicious beef broth.
I was thinking "beans" - but I got distracted at Wild Oats by these black-eyed peas. Definitely not beans (hence the name - I didn't realize they actually were peas until I tasted a raw one), but still excellent. The rice is brown rice from the Chinatown Food Market.
Obviously I need to fool around with my camera settings - or maybe get a tripod so I don't have to use the flash - but this is the shredded skirt steak simmering away with some onion, garlic, and the broth that it created from its cooking. I had a pretty busy Sunday - this was about 3.5 hours from start to finish.
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