Ropa Vieja

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WMGW

1 ½ pounds flank steak

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 yellow onion, thinly sliced

½ green bell pepper, thinly sliced

½ red bell pepper, thinly sliced

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 tablespoon tomato paste

¼ cup vino seco (see Cook's Note) or sherry cooking wine

One 15-ounce can tomato sauce

1 cup beef stock

1 bay leaf

1 lime, juiced

¼ cup pimiento-stuffed olives, halved crosswise, capers or diced pimientos, or a combination of all three, optional

White rice and Cuban black beans, for serving

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