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1
Toss the onion, garlic, cumin, oregano, oil, 1/2 teaspoon salt and a few grinds of black pepper in a microwave-safe 4-quart bowl.
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2
Tightly cover the bowl with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam.
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3
Microwave on high (at 100 percent power) until the onions are soft and translucent, about 4 minutes.
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4
(See Cook's Note re cooking times.)
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5
If the onions aren't cooked through, cover and microwave again in 30-second increments.
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6
(When removing the plastic wrap, be careful to avoid the hot steam.)
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7
Add the tomatoes, beef broth, red peppers, soy sauce, bay leaf, 1/2 teaspoon salt and some black pepper.
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8
Stir, then nestle in the steak.
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9
Tightly cover the bowl with 2 pieces of plastic wrap; cut a small slit in the center.
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10
Microwave on high (at 100 percent power) for 20 minutes.
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11
Carefully remove the plastic wrap (the bowl will be very hot), stir and cover again.
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12
Microwave on high (at 100 percent power) for another 20 minutes.
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13
Uncover the bowl, and let cool for 5 minutes.
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14
Remove the steak with a slotted spoon onto a cutting board.
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15
(It will not be fall-apart tender at this stage but should be shreddable.)
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16
Using two forks, shred the steak; return it to the bowl, and stir in the olives.
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17
Tightly cover the bowl with plastic wrap, cut a small slit in the center and microwave at 100 percent power for 5 minutes.
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18
Let the ropa vieja sit, covered, for 5 minutes.
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19
Stir in the cilantro, and serve with rice.
