Puerto Rican Steak and Peppers


  • 1/3 cup olive oil
  • 2 pounds top round beef or London broil, cut into thin 2-inch slices
  • 1 pound yellow onion, sliced into 1/4-inch strips
  • 1 tablespoon minced garlic
  • 1/3 cup red wine vinegar
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups California Black Ripe Olives, whole
  • 6 ounces red bell pepper, sliced into 1/4-inch strips
  • 6 ounces green bell pepper, sliced into 1/4-inch strips
  • 6 ounces yellow bell pepper, sliced into 1/4-inch strips
  • 2/3 cup beef stock


  1. Heat oil in a large high-sided sauté pan or saucepot over medium-high heat.
  2. Add beef and cook for 3-4 minutes, stirring occasionally.
  3. Stir in onions and continue cooking for 8-10 minutes until onions are soft.
  4. Add vinegar, garlic, salt and pepper. Cover and cook on medium-low for 5 minutes.
  5. Remove cover, stir in olives, peppers and stock.
  6. Replace lid and cook for 15 minutes over low heat, stirring occasionally.
  7. Uncover and cook for 5 more minutes, until meat is tender and liquid is slightly thickened.*serving suggestion: Serve over rice or beans.