flank steak, cut in half crosswise
28-ounce can diced tomatoes
large onion, cut into wedges
kosher salt and black pepper
long-grain white rice
ripe mango, peeled, pitted, and cut into bite-size pieces
fresh cilantro leaves
- Place the steak in a large saucepan. Add the tomatoes, onion, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, covered, until fork-tender, about 2 hours.
- Twenty-five minutes before serving, cook the rice according to the package directions.
- Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the mango and cilantro.