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- 2 lbs. flank steak, trimmed and cut into 3-inch pieces
- Salt and Pepper
- 2 Tbsp. vegetable oil
- 1 large Spanish onion, halved and sliced 1/2" thick
- 3 garlic cloves, minced
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/4 tsp. red pepper flakes
- 1 cup beef broth
- 1 (28 or 32 ounce) can whole tomatoes, crushed by hand
- 1 roasted red pepper, cut into strips
- 1/2 cup pitted green olives, halved
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. white wine vinegar
- 1 tsp. sugar
View Full Recipe at Comfy Cuisine
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