Step 1

Add the flank steak, onion, garlic, bay leaves, salt, and black pepper to a large pot, filling the pot with enough cold water to cover the steak. Bring it to a boil.

Step 2

Once it reaches a boil, immediately reduce the heat to low. Cover the pot with a lid and let it simmer for approximately 2 hours, or until the steak is fork tender. Carefully remove the steak from the pot and let it cool before shredding. Strain the broth into a clean jar and save it for later use.

Step 3

Add the olive oil to a large skillet or Dutch oven set over medium heat. Add the diced onion, red bell peppers, and green bell peppers to the hot oil and sauté until the vegetables are softened, about 4 minutes.

Step 4

Add the minced garlic, tomato paste, oregano, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, stirring often, until the spices become fragrant.

Step 5

Stir in the beef broth, white wine, tomato sauce, and olives, bringing the mixture to a low boil. Reduce the heat to low and simmer for 15 minutes or until the sauce has reduced.

Step 6

Add the shredded beef to the sauce, mixing well to combine. Cook for an additional 5 minutes or until the beef is heated through.

Step 7

Serve with warm yellow or white rice, black beans, and plantains, and garnish with cilantro, if desired.