Ingredients

For the beef:

• 4 pounds flank steak
• Extra virgin olive oil (EVOO), for drizzling
• Salt and pepper
• About 2 quarts water
• A handful of cilantro (for a bright flavor) or flat leaf parsley (for a grassy flavor)
• 2-3 sprigs fresh oregano
• 1 large onion, root attached, peeled and quartered
• A few ribs of celery, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 4 large cloves garlic, crushed
• 2 large fresh bay leaves

For the sauce:

• 2 tablespoons extra virgin olive oil (EVOO)
• 3 medium bell peppers, green, red and yellow, seeded and chopped
• 1 large red onion, chopped
• 4 cloves garlic, chopped
• 1 Fresno chili pepper (a red, fruity hot chili) or jalapeño pepper, seeded and finely chopped
• 1 1/2 teaspoons cumin (half a palmful)
• 1 sprig fresh oregano, finely chopped
• Salt and pepper
• A small handful of cilantro or parsley, finely chopped
• 1/2 cup pimento-stuffed Spanish olives, chopped
• About 3 tablespoons tomato paste
• 1 can crushed or diced tomatoes (15 ounces)

Toppings:

• Very thinly sliced red onions dressed in lime juice and seasoned with salt and pepper
• Drained pickled sliced jalapeños

Description

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