Flank Steak, for your Pleasure....

Transcribed and delicious...

Ropa Vieja con Moros Y Cristianos
(shredded flank steak with black beans and rice)

1/4 cup extra virgin olive oil
4 lbs. flank steak, cut with grain into 6 pcs.
2 tbsp. chili powder
1 bay leaf
8 cups water
2 med. onions
2 med. red bell peppers, sliced thin
2 med. green peppers, sliced thin
2 med. yellow peppers, sliced thin
14 med. cloves garlic (aka, fuckloads)
2 12 oz. cans peeled tomatoes in puree, drained and coarsely chopped

Prehead grill, blot the flank steak dry with paper towels and season generously with chili powder, salt and pepper. Brush meat with oil and grill over medium/high heat, about 3 min. per side. Place in a large pot and add water and bay leaf. Bring to boil. Reduce the heat to low, cover, and simmer until the meat is very tender (daaaaaamn), 1.5 - 2 hours. Transfer the stewed meat to a large bowl and cover with foil. Reserve 3 cups of the cooking liquid goodness. Toss bay leaf in the trash. In the same pot, heat the remaining 1/4 cup of olive oil. Add the onions and red/yellow/green peppers to the pot and cook over high heat, stirring frequently, until the onions are soft and golden. Add the garlic and cook, stirring, until fragrant (2 mins) Stir in th tomoatoes and the leftover 3 cups of cooking liquid. Bring to a boil, reduce heat immediately and simmer until sauce thickens, 15 minutes. Season with salt and pepper. Meanwhile, using 2 forks, pull apart the meat into long shreds. Add the meat to the sauce and simmer over loaw heat until warmed through... then serve.

I am going to go ahead and not write the black beans and rice part.