Season flank steak with all the seasonings and allow to rest for about 1 hour.
In a large skillet saute the onions and garlic until translucent. Add the seasoned flank steak and brown lightly on both sides (about 2 minutes per side.) Add enough water to cover the meat.. Add bay leaves, green peppers, salt and black pepper.
Simmer on low heat until tender (about 1.5 hours)
Remove the meat from the liquid, place on a cutting board covered and allow to cool for about 20 minutes.
Slice across the grain into several pieces (about 6). Pound each piece of steak with a meat mallet to break into strands.
Strain the liquid, and add the solids back in the pan with a little olive oil. Sauté until the meat is hot and somewhat crispy. Squeeze lime over meat. Rice and black beans are a great sides.
2 lbs flank or skirt steak
3 tablespoons dry sherry
2 bay leaves
2 cups green bell peppers, cored and sliced
5 garlic cloves chopped fine
2 Tbsp extra virgin olive oil
1 cup onion thinly sliced
Juice of 1/2 lime
1 lime cut into wedges
Salt and black pepper to taste
1 tsp oregano
2 tsp cumin