Ingredients
1 1/2 pounds flank steak
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium onions, cut into thick slices
1 large red bell pepper, cut into thick slices
3 large cloves garlic, cut into thin slices
1 jalapeno (ribs and seeds removed for less heat, if desired), cut into thin slices
1 tablespoon whole cumin seeds
2 tablespoons tomato paste
1 can (28 ounces) diced tomatoes
1/2 cup small Spanish olives
1 tablespoon capers, drained, plus 1 tablespoon brine
Fresh cilantro leaves, for serving
Cooked white rice and plantain chips, for serving
Cooked white rice and plantain chips, for serving
Preparation
Preheat a 5-to-6-quart slow cooker. Season steak generously with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add steak and cook until browned on both sides, about 8 minutes. Transfer to slow cooker.
Add remaining 1 tablespoon oil to skillet. Add onions, bell pepper, garlic, jalapeno, and cumin seeds; season with salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in tomato paste; cook 2 minutes more. Add tomatoes and bring to a boil. Pour mixture over steak in slow cooker; cover and cook on high until very tender, 5 hours (or on low 10 hours).
Transfer steak to a platter; cut in half crosswise. Using two forks, shred meat. Transfer sauce to skillet; cook over high heat until slightly thickened, about 10 minutes. Stir in shredded meat, olives, and capers with brine; cook just until heated through, 2 minutes more. Top with cilantro and serve, with rice and plantain chips.
