Ingredients
- 3 tbs vegetable oil
- 2 onions, halved and sliced thin
- 2 red bell peppers, stemmed, seeded and sliced
- 1/4 cup tomato paste
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 1/2 tsp dried oregano
- salt
- pepper
- 1/2 cup dry white wine
- 2 tbs soy sauce
- 2 bay leaves
- 1 ( 2lb) flank steak, trimmed and cut crosswise against grain into 4 equal pieces
Preparation
Step 1
Heat oil in 12 inch skillet over medium high heat until shimmering. Add onions and bell peppers and cook, covered, until softened and spotty brown, 8-10 minutes, stirring occasionally. Push vegetables to sides of skillet. Add tomato paste, garlic, cumin, oregano, and 1/2 tsp salt to center and cook until fragrant, about 1 minutes. Stir vegetables into tomato paste mixture. Add wine and cook until nearly evaporated, about 2 minutes. Transfer vegetable mixtures, soy sauce, and bay leaves to slow cooker. Season steak with salt and pepper and nestle into vegetable mixtures. Cover and cook until meat is very tender, 6-7 hours on low or 5-6 hours on high. Transfer steak to cutting board. Discard bay leaves. Using 2 forks, shred steak into bite size pieces.