Ingredients:

  • 2 kg Flank steak or Skirt steak, trimmed
  • 3 Tbsp Olive oil (divided)
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Freshly ground Black Pepper
  • 2 Large Bay leaves
  • 1 Litre Beef or Chicken Stock (low sodium)
  • 1 Large Yellow Onion, finely sliced
  • 1 Large Red Bell Pepper, thinly sliced
  • 1 Large Green Bell Pepper, thinly sliced
  • 5 cloves Garlic, minced
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Smoked Paprika (optional)
  • 1/2 cup Dry White Wine
  • 400g Can crushed tomatoes
  • 1/4 cup Tomato paste
  • 1/4 cup Pimento-stuffed Spanish Olives, sliced
  • 1 Tbsp Red Wine Vinegar or Lime Juice
  • 1 Tbsp Brown Sugar
  • Fresh Coriander/Cilantro or Parsley (optional garnish)

Instructions:

  1. Pat the flank steak dry and season generously with salt and pepper. Heat 1 Tbsp olive oil in the Dutch oven over medium-high heat until shimmering. Sear the steak for 3-4 minutes per side until deeply browned. Remove the beef and set aside. Deglaze the pot with a splash of stock, scraping up any brown bits (the 'fond').
  2. Lower the heat to medium and add the remaining 2 Tbsp olive oil, sliced onions, and segmented peppers to the same pot. Sauté gently for 8-10 minutes until softened and translucent. Add the minced garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant. Pour in the white wine and boil for 2 minutes, scraping the bottom of the pot.
  3. Stir in the crushed tomatoes, tomato paste, brown sugar, bay leaves, and the remaining beef stock. Bring to a gentle simmer. Return the seared steak to the pot, ensuring it is mostly submerged. Cover the Dutch oven tightly and place in a preheated oven at 160°C (325°F), or maintain a very gentle simmer on the stovetop. Braise for 3 to 3.5 hours, or until the meat is fork-tender and easily falls apart.
  4. Remove the steak from the pot and place it on a large cutting board. Using two forks, shred the meat into thick strands. Discard the bay leaves. Meanwhile, bring the remaining sauce to a simmer on the stovetop and reduce slightly if it seems too thin (5-10 minutes).
  5. Stir the shredded beef, sliced olives, and red wine vinegar/lime juice into the sauce. Simmer for 15-20 minutes, allowing the beef to absorb the glorious sauce. Taste and adjust seasoning with salt as needed. Serve hot with white rice and black beans.