Ingredients

  • 1 cup (8 fl. oz., 250 ml.) low-sodium Beef Broth
  • 15 oz. (470 g.) Crushed Tomatoes, with juice
  • 1 tbsp. Tomato Paste
  • 1 yellow Onion, finely chopped
  • 1 small Green Bell Pepper, seeded and finely chopped
  • 1 small Red Bell Pepper, seeded and finely chopped
  • 3 cloves Garlic, minced
  • 2 tsp. Ground Cumin
  • 2 tsp. Dried Oregano
  • 1 tbsp. Sugar
  • Salt
  • Ground Black Pepper
  • 3 lb. (1½ kg.) Flank Steak, cut into 6 equal pieces
  • ½ cup (2½ oz., 75 g.) pitted and sliced Green Onion
  • ⅓ cup (½ oz., 15 g.) chopped Fresh Cilantro
  • 3 tbsp. Apple Cider Vinegar
Instructions

  1. In slow cooker, combine broth, tomatoes, tomato paste, onion, green and bell pepper, garlic, cumin, oregano, and sugar and stir to mix well. Generously salt the steak and add it to the slow cooker, nestling the pieces into the sauce. Cover and cook on low for 8 hours or on high for 4 hours.The meat should be very tender.
  2. Transfer the meat into a cutting board. Using 2 forks, shred into medium-sized pieces. Using a large spoon, skim off and discard any fat from the surface of the cooking liquid. Return the meat to the slow cooker, add olives, chopped cilantro, and vinegar and stir to mix well. Taste and adjust the seasoning with more vinegar, salt and pepper. Cover and cook on low heat for 30 minutes to warm.
  3. Transfer meat mixture with sauce to a platter and garnish with cilantro if using and serve right away.