2-3 lbs flank steak or bottom round roast
6 oz alcaparrado (recipe below)
6 oz sofrito (comment below)
salt, pepper to taste
6 (or more to taste) smashed large cloves of garlic
Chopped carrots, and/or chopped olives and/or chopped onions to taste
2 TBSP olive oil
In a large skillet, heat the oil very hot. Sear each side of the steak/roast for 20 seconds. Remove steak/roast. Pour in the alcaparrado, then, in center of skillet, make a 'bed' of the sofrito. Place steak/roast on top of sofrito bed, salt and pepper to taste, reduce heat to medium low and cover the skillet.
Cook for 2.5 to 3 hours, turning once. With 1/2 hour to go add cubed carrots (optionally, also chopped onion and/or chopped olives and/or peas).
Remove steak/roast and shred it (it should shred easily) with 2 forks. This is (very similar to) the classic Caribbean dish called Ropa Vieja.
Alcaparrado: 3 oz halved green olives, 3 oz halved ripe olives, 3 oz capers, 6 oz chopped tomato, 6-10 oz red wine vinegar. Mix all together (an old olive jar is great for this) and refrigerate overnight. The vinegar should cover all ingredients. If it doesn't, add more vinegar.
Sofrito: there are thousands of recipes on the 'Net. Basically, it's red bell pepper, green bell pepper, garlic, cilantro, CULANTRO (which can be difficult to find sometimes), tomato, lots of white onion, fresh ground black pepper. Or, any Latin market will have jars and jars of it on hand.
Coma con el placer!
When you put the steak/roast on the sofrito bed, rub the garlic over the meat, then place the smashed cloves on top of the meat and PUSH DOWN. Adds super flavour (well, assuming one likes garlic...)