Ingredients
1 ½ to 2 lbs flank steak, cut in two pieces for browning
1 tsp each salt and pepper
1 Tbsp olive oil
3 bell peppers, any combination of colors, sliced into vertical strips
2 onions, sliced into vertical strips
4 cloves of garlic, chopped
1 Tbsp oregano
2 tsp cumin
1 tsp chopped rosemary
1/4 tsp red pepper flakes (more if you like the heat)
2 ½ cups beef broth
2 Tbsp tomato paste
2 Tbsp red wine vinegar
3 Tbsp sherry
2 bay leaves
salt and pepper to taste (some broth is really salty so a taste is the best way to go)
Directions
In a large saucepan or a Dutch oven, heat olive oil over medium high heat. Salt and pepper both sides of the flank steak pieces and brown steak on each side in two batches. It takes about two and a half minutes per side. Remove steak to a platter. Add peppers, onions, and garlic to the same pan and sauté until soft, about ten minutes. Add spices, broth, tomato paste, vinegar, sherry and bay leaves. Lower heat to simmer (a very low boil), cover pan and let meat mixture cook for about two hours, stirring occasionally, until beef shreds easily with a fork. Serve with tortillas, sour cream, cheese, and any other condiment you enjoy – we love hot sauce!
*Note: original recipe contains about ¼ of a cup of chopped green olives added with the liquid ingredients. I love this- my family does not.