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Ingredients

• 1  (1 3/4 pounds) beef flank steak
• 1 medium onion, coarsely chopped
• 1  carrot, peeled and coarsely chopped
• 1  bay leaf
• 2 teaspoon(s) salt
• 5 cup(s) water
• 4 teaspoon(s) olive oil
• 1 large (12 ounces) onion, sliced
• 1  red pepper, cut into 1/2-inch-wide strips
• 1  yellow pepper, cut into 1/2-inch-wide strips
• 1  green pepper, cut into 1/2-inch-wide strips
• 2 clove(s) garlic, crushed with garlic press
• 3  serrano or jalapeno chiles, seeded and finely chopped
• .25 teaspoon(s) ground cinnamon
• 1 can(s) (14 to 16 ounces) tomatoes
• Capers

Description

1   (1 3/4 Pounds) Beef Flank Steak 1   Medium Onion, Coarsely Chopped

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