Start by chopping the onions, bell peppers, and garlic into small pieces. Gather all ingredients including flank steak, crushed tomatoes, olives, and spices.

In a large Dutch oven, heat a couple of tablespoons of oil over medium-high heat until shimmering. Sear flank steak on each side for about 4-5 minutes until browned. Remove the beef and set aside.

Reduce heat to medium and add chopped onions and bell peppers to the pot. Sauté for 5-7 minutes until soft. Add minced garlic and cook for an additional minute.

Stir in crushed tomatoes, green olives, and spices. Mix well and bring to a simmer.

Return the seared flank steak to the pot and pour in beef broth. Cover and simmer gently for about 2.5 hours.

Remove flank steak from pot and shred into bite-sized pieces using two forks. Return shredded beef to the pot and mix with the sauce.

Serve hot over fluffy white rice or sweet fried plantains, garnishing with freshly chopped cilantro.