Step 1

Heat the oil in a large pot or Dutch oven to medium heat. Season the flank steak with salt and pepper, then sear and brown the steak on all sides, about 5 minutes. Remove and set aside.

Step 2

To the same pot, add the onion and bell pepper. Cook for 5minutes to soften.

Step 3

Add the garlic and cook for 1 minute, until fragrant.

Step 4

Add the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot.

Step 5

Add the diced tomatoes, beef broth, bay leaves, and salt and pepper to taste.

Step 6

Tuck the steak back into the pot, reduce heat and simmer for 2 hours, or until the meat is very soft and tender.

Step 7

Remove the steak, shred it with forks, then add it back to the pot with olives and pimientos. Simmer another 10 minutes to warm through.

Step 8

Garnish and serve.