INGREDIENTS
6 ozs
bacon
2 lbs
flank steak
1 serving
kosher salt and pepper
1 medium
onion
1
bell pepper
1
cubanelle
6 ozs
tomato paste
1 tbsp
cumin
1 tbsp
thyme
1 tbsp
oregano
5 cloves
garlic
1
bay leaf
1/2 cup
wine
2 cups
beef stock
16 ozs
canned tomatoes
1/2 cup
olives
1/3 cup
pimiento peppers
3 tbsps
capers
1 tbsp
white wine vinegar
1/4 cup
cilantro