Prep Time5 minutes
Cooking Time210 minutes
3 tablespoons high-heat vegetable oil, such as sunflower oil
2 pounds flank steak, cut into two pieces and sprinkled with salt and pepper
1 large yellow onion, chopped
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
6 cloves garlic, minced
1 tablespoon tomato paste
2 1/2 teaspoons paprika
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 cup dry white white
14 ounce can whole peeled tomatoes in their juices
2 cups beef broth
2 bay leaves
1/2 cup Pearls Specialties Garlic Stuffed Green Olives, halved
1 tablespoon cilantro, for garnish
Yellow rice, for serving
Preheat the oven to 250°F.
In a large oven-safe dutch oven or heavy-bottomed pot with a lid, heat the vegetable oil over medium-high heat. Add the steak in two batches and brown for 2-3 minutes per side. Transfer to a plate.
In the same pot, add the onion and peppers. Cook, stirring, until softened and beginning to brown, about 5-6 minutes. Add the garlic and cook, stirring, for 1 minute. Reduce heat to medium and add tomato paste, paprika, oregano, cumin and salt and cook, stirring, for 1 minute. Add white wine and cook, stirring, until absorbed, 3-5 minutes. Add whole tomatoes, mashing them up with a wooden spoon, and add the beef broth. Bring to a simmer.
Nestle the browned steaks under the broth, adding more broth as needed just to cover the steaks. Add the bay leaves and cover.
Bake on the middle rack of the oven, covered, for 2½ - 3 hours, until the meat is tender enough to shred with a fork. Remove from oven and shred the meat.
Return pot to the stove and cook over medium heat heat, stirring occasionally, until liquid is saucy, 10-15 minutes. Stir in the olives.
Top with cilantro and serve with rice. Leftovers will keep in an airtight container in the fridge for up to a week.