Serve this to a crowd as sliders with 3- inch split rolls or as soft tacos with small charred flour tortillas. It’s a great meal for a big game and a nice alternative to chili. For more of a sit-down meal, serve with red or black beans and saffron-scented rice.

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Ingredients

• To braise the beef:
• 4 pounds flank steak
• EVOO – Extra Virgin Olive Oil, for drizzling
• Salt and pepper
• About 2 quarts water
• A handful of cilantro (for a bright flavor) or flat leaf parsley (for a grassy flavor)
• 2 to 3 sprigs fresh oregano
• 1 large onion, root attached, peeled and quartered
• A few ribs of celery, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 4 large cloves of garlic, crushed
• 2 large fresh bay leaves
  
• For the Sauce:
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 3 medium bell peppers, green, red and yellow, seeded and chopped
• 1 large red onion, chopped
• 4 cloves garlic, chopped
• 1 Fresno (red, fruity hot chili) or jalapeño pepper, seeded and finely chopped
• 1 1/2 teaspoons cumin, half a palmful
• 1 sprig fresh oregano, finely chopped
• Salt and pepper
• A small handful of cilantro or parsley, finely chopped
• 1/2 cup pimiento-stuffed Spanish olives, chopped
• About 3 tablespoons tomato paste
• 1 can 15 ounces crushed or diced tomatoes
• Toppings:
• Very thinly sliced red onions dressed in lime juice and seasoned with salt and pepper
• Drained pickled sliced jalapenos