Authentic Cuban Ropa Vieja with Sweet Plantains (Maduros)

For the Ropa Vieja:

1. Cut your flank steak into 4-5 inch chunks.
2. Season the steak with salt and pepper.
3. In a pot on medium-high heat, sear the flank steak on all sides until browned. Remove from the pot and set aside.
4. In the same pot, add the thinly sliced yellow onion and green and red bell peppers. Sauté for 2-3 minutes until slightly softened.
5. Add the minced garlic to the pot and cook until fragrant.
6. Stir in the tomato paste along with all seasonings (dried oregano, ground cumin, paprika, remaining salt, black pepper). Cook down for 2-3 minutes.
7. Deglaze the pot with dry white wine, scraping up any browned bits from the bottom. Let most of the wine evaporate.
8. Pour in the tomato sauce and beef broth. Add salt to taste and the bay leaves.
9. Return the seared meat back into the pot with the sauce.
10. Pressure cook for 40-45 minutes. Alternatively, simmer on low heat, covered, for 2-3 hours until the meat is very tender.
11. Once done, remove the meat from the sauce and shred it using two forks. Add the shredded meat back into the sauce, stir, and serve.

For the Sweet Plantains (Maduros):

1. Slice the ripe plantains diagonally into 1/2-inch thick pieces.
2. Thoroughly spray the plantain slices with avocado oil.
3. Air fry at 380°F (195°C) for 5 minutes, flipping occasionally.
4. Increase the air fryer temperature to 400°F (200°C) and air fry for another 5 minutes, or until golden brown and caramelized.