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1
Season flank steak with 1/2 tsp salt and pepper.
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2
In 5-6 quart pot heat 2 tablespoons oil over medium-high heat and add meat in a single layer and cook until well browned.
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3
Remove to a plate and repeat until all meat is browned.
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4
In same pot, heat 1 tbsp oil over medium high heat, add quartered onion, half green and yellow pepper.
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5
Cook stirring frequently until vegetables are browned about 5 minute.
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6
Add broth, bay leaves, peppercorns, cumin, and 1/2 teaspoons salt.
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7
add steak and any juices from the steak.
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8
The steak should be covered with broth, pour in addition broth if needed.
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9
bring to a boil; reduce heat to low and simmer, covered until steak is fork tender, 2 1/4 to 2 1/2 hours.
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10
Transfer steak to a plate.
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11
strain liquid and discard solids.
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12
Let the steak cool a bit and shred it.
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13
In the same pot, heat 2 tablespoons oil over medium heat.
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14
Add thinly sliced onions, green, red, and yellow peppers, garlic, salt, and 1/4 teaspoons pepper.
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15
Cook stirring frequently until onions and peppers soften.
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16
Stir in tomato paste until vegetables are coated.
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17
Stir in crushed tomatoes and their juices.
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18
Skim off any fat from the reserved liquid and add 2 1/2 cups and 1/4 teaspoons salt.
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19
Bring to a boil; reduce heat to low and simmer until slightly thickened, about 20 minutes.
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20
Return shredded steak to stew and cook until heated through, stirring occasionally, about 2 minute Stir in olives.
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21
Taste and adjust seasoning to your tastes.
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22
Serve with black beans and white rice, boiled potatoes or fried plantains.
