Ingredients
1-15 ounce can crushed tomatoes
3 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 jalapeño pepper, sliced thin with seeds
Kosher salt
1 1/2 pounds flank steak or skirt steak
2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
1 small onion, thinly sliced
3 tablespoons chopped pimento stuffed green olives, plus 1 tablespoon brine from the jar
Cooked white rice, for serving
Preparation
Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeño and 3/4 teaspoon salt in a 5-6 quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, for 8 hours.
Uncover and skim off any excess fat. Coarsely shred the meat using 2 forks. Then, stir in the olives and olive brine. Serve over rice.
