From Cooking Light. Good flavor; could use more spices? Increase cooking time for more tender meat too.
2 (1-lb) flank steaks, trimmed
3 c thinly vertically sliced red onion
2 c red bell pepper strips (about 2 peppers)
2 c green bell pepper strips (about 2 peppers)
4 garlic cloves
1 tsp salt
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp dried rosemary, crushed
1/2 tsp freshly-ground black pepper
6 tbsp sherry vinegar
3 c fat-free less-sodium beef broth
1 tbsp no-salt-added tomato paste
2 bay leaves
1/2 c chopped fresh cilantro
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 steak to pan; cook 2 1/2 minutes on each side or until browned. Remove steak from pan. Repeat procedure with cooking spray and remaining steak.
2. Reduce heat to medium. Add onion, bell peppers, garlic to pan; cook 7 minutes or until tender, stirring frequently. Stir in next 5 ingredients and cook 30 seconds or until fragrant. Stir in vinegar and deglaze pan. Cook 2 minutes or until liquid almost evaporates. Stir in broth, tomato paste, and bay leaves. Add steaks, bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until steaks are very tender. Discard bay leaves.
3. Remove steaks from pan; shred with two forks. Stir shredded beef and cilantro into pan.