Prep: 15 mins
Cook: 7-8 hrs 10 mins
2 T avocado oil 2 lb flank steak
Kosher salt and freshly ground pepper
1 (28 oz) can diced tomatoes
½ cup water
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, diced
2 garlic cloves, thinly sliced
½ t dried oregano
½ t ground cumin
1 bay leaf
½ cup pitted green olives
2 T capers, drained
3 T coarsely chopped cilantro
Serve with cauliflower rice
Heat the oil in a large frying pan over medium-high heat.
Season the flank steak with salt and pepper.
When the pan is hot, add the meat, and sear the pieces on all sides.
In a 6-quart slow cooker, combine the diced tomatoes and their juices with the water, bell peppers, onion, garlic, oregano, cumin, and bay leaf.
Add the flank steak, cover, and cook on LOW for 7–8 hours until the meat is very tender.
Transfer the meat to a cutting board, and let rest for 10 minutes. Discard the bay leaf.
While the meat is resting, transfer the sauce to a large frying pan, and simmer over medium heat. Stir the olives and capers into the sauce, and cook for 5–10 minutes to reduce the sauce.
Using 2 forks, shred the meat, and add it to the sauce. Mix in, and warm thoroughly.
Season with salt and pepper. Spoon the meat and sauce into bowls, sprinkle with cilantro, and serve over sautéed cauliflower rice.