Ropa Veija

• 2 Lbs Flank Steak
• 3 tsp Kosher Salt
• 4 tablespoons Vegetable Oil
• 1 Red Pepper
• 1 Yellow Pepper
• 1 Onion
• 6 cloves Garlic
• 2 tablespoons Tomato Puree
• 1 tablespoon Smoked Paprika
• 2 tsp Cumin
• 2 tsp Dried Oregano
• 1/2 cup Dry White Wine
• 1 Can Tinned Tomatos
• 2 Bay Leaf
• 1 cup Pimento Stuffed Olives
• To serve Rice
• To serve Black Beans
• 1/4 cup Cilantro

Preparation

1. Step 1 Cut steak into 4 rectangular pieces.
2. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.
3. Step 2 In a large pot over medium-high heat, heat 2 tablespoons oil.
4. Working in batches, cook steak until browned on both sides, 5 to 6 minutes.
5. Transfer to a plate.
6. Step 3 In same pot over medium heat, heat remaining 2 tablespoons oil.
7. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes.
8. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.
9. Step 4 Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes.
10. Add tomatoes with their juices and bay leaves.
11. Mash down on tomatoes to break up, then nestle beef into stew.
12. Add water to cover beef, if needed, and bring to a simmer.
13. Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours.
14. Transfer steaks to a plate and finely shred with 2 forks.
15. Step 5 Stir shredded steak back into stew.
16. Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes.
17. Stir in olives; season with salt.
18. Step 6 Spoon ropa vieja over rice and beans.
19. Top with cilantro.