– 1½ pounds [700 grams] flank steak or chuck roast – 1 tablespoon kosher salt – 1 teaspoon freshly ground black pepper – 2 tablespoons of vegetable oil – 2 cups of beef broth or chicken broth – 1 bay leaf – 1 teaspoon of dried oregano – ½ teaspoon of ground cumin – 1 teaspoon of sweet paprika – 2 tablespoons of olive oil – 1 large yellow onion, chopped – 3 garlic cloves, minced – 1 red bell pepper cut into thin strips – 2 tablespoons of tomato paste – ½ cup of pitted green olives – 4 chopped plum tomatoes – Fresh cilantro