• 6 oz bacon, chopped
• 2 lbs flank steak, cut into 1 ½ thin strips
• salt & pepper to taste
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 T cumin
• 1 T dried thyme
• 1 T dried Mexican oregano
• 5 cloves garlic, finely chopped
• 1 bay leaf
• 6 oz tomato paste
• ½ c dry white wine
• 2 c chicken broth
• 1 16 oz can whole tomatoes
• ½ c, green olives
• ⅓ c sliced jarred pimento peppers
• 1 T white wine vinegar
• ¼ c roughly chopped cilantro

Cook bacon until rendered and well cooked. Remove.

Season steak and brown. Remove.

Sauté onion and peppers until soft. Add seasonings and tomato paste and cook for 3 minutes.

Deglaze with the wine. Return bacon and steak.

Add stock and tomatoes. Bring to boil and reduce to simmer. Cover and cook for 2 hours or until steak is tender.

Add olives, pimentos, and vinegar. Cook uncovered for 30 minutes.

Preparation time: 10 minutes
Cooking time: 3 hours

The Wanderlust Kitchen