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Ingredients
  • 2.5 to 3 pounds flank steak
  • 1 cup beef broth
  • 1 - 6 ounce can tomato paste
  • 1 - 14 ounce can petite diced tomatoes
  • 1.5 teaspoons of salt
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • ½ teaspoon tumeric
  • 1 tablespoon apple cider vinegar
  • 1 onion cut into strips
  • 2 bell peppers cut into strips
  • 1 carrot diced
  • 1 cup Spanish olives, drained
  • 1 bay leaf
  • 4 cloves of garlic, minced
  • handful of chopped parsley
  • SIDES: yellow rice, plantains, black beans for serving
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