Wednesday, September 18, 2019




  • One 2-pound flank steak, halved lengthwise and cut crosswise into 4 pieces
  • Kosher salt and freshly ground pepper
  • One 28-ounce can diced tomato plants
  • 1/2 cup water
  • 1 red bell pepper, thinly sliced
  • 1 eco-friendly bell pepper, thinly sliced
  • 1 medium onion, reduce 1/4-inch dice
  • 2 garlic clove cloves, thinly sliced
  • 1 jalapeo, seeded and thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 bay leaf
  • 1/2 cup pitted eco-friendly olives
  • two tablespoons capers, drained
  • 3 tablespoons coarsely chopped cilantro
  • Steamed white-colored grain or warm tortillas, for serving

Steps to make It

Season the flank steak with pepper and salt. Inside a slow oven, combine the diced tomato plants as well as their juices using the water, peppers, onion, garlic clove, jalapeo, oregano, cumin and bay leaf. Add some flank steak, cover and prepare on high for five hrs, before the meat is extremely tender.
Transfer the meat to some cutting board and let rest for ten minutes. Discard the bay leaf. Stir the olives, capers and 1 tablespoon from the cilantro in to the sauce.
Using 2 forks, shred the meat. Return the meat towards the sauce to warm through. Season the sauce with pepper and salt. Spoon the meat and sauce into bowls, sprinkle using the remaining two tablespoons of cilantro and serve with steamed white-colored grain or warm tortillas.

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