This is another recipe from that magazine my realtor, Bill, sends to my house. I have to say, it's pretty darned tasty. Next time I make it, I'm going to try to cook the beef in the crock pot. Maybe.
2 tsp salt, plus more as needed
1 Tbsp whole black peppercorns
2 lbs flank steak
1/2 cup olive oil
3 garlic cloves, minced
1 medium onion, roughly chopped
1 medium green bell pepper, roughly chopped
1 medium red bell pepper, roughly chopped
2 cups tomato sauce (I used crushed tomatoes)
1 bay leaf
1/2 tsp white pepper
1 cup vino seco (dry white cooking wine)
1/2 cup peas, for garnish (I left these out)
1/4 cup chopped pimentos, for garnish
Cook the steak:
Combine 1 1/2 quarts water (6 cups), 1 tsp of the salt, and the peppercorns in a large pot, and bring to a boil over high heat. Add the steak, and reduce the heat to low. Cover the pot and cook for about 2 hours, until the meat is nice and tender.
Make the sauce:
Heat the olive oil in a large frying pan (LARGE) over medium heat. Add the garlic, onion, and bell peppers, and saute for about 10 minutes, until the vegetables are soft. Add the tomato sauce, bay leaf, pepper, and remaining tsp of salt, and bring the mixture to a boil. Add the vino seco, and continue boiling for 5 minutes.
Reduce the heat to low and simmer fo r20 minutes. Remove the pan from the heat, and set aside.
Drain the flank steak and let it cool to room temperature on a plate lined with apper towels. Shrid the beef into long strips (it should come apart easily). Season the steak with salt and pepper and add it to the tomato mixture. Stir to coat the meat with the sauce.
Cook over medium-low heat for at least 20-30 minutes, to allow the flavors to come together. Remove and discard the bay leaf. Garnish with peas and pimentos before serving.
Serve with rice and enjoy!