Ropa Veija

Instructions

1- Step 1 Cut steak into 4 rectangular pieces.

2- Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.

3- Step 2 In a large pot over medium-high heat, heat 2 tablespoons oil.

4- Working in batches, cook steak until browned on both sides, 5 to 6 minutes.

5- Transfer to a plate.

6- Step 3 In same pot over medium heat, heat remaining 2 tablespoons oil.

7- Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes.

8- Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.

9- Step 4 Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes.

10- Add tomatoes with their juices and bay leaves.

11- Mash down on tomatoes to break up, then nestle beef into stew.

12- Add water to cover beef, if needed, and bring to a simmer.

13- Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours.

14- Transfer steaks to a plate and finely shred with 2 forks.

15- Step 5 Stir shredded steak back into stew.

16- Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes.

17- Stir in olives; season with salt.

18- Step 6 Spoon ropa vieja over rice and beans.

19- Top with cilantro.