1 tbsp Vegetable Oil
2 lb Flank Steak
1/2 c Dry Red Wine
1 c Beef Stock
1 c Tomato Juice
1 c Pureed Tomatoes
1 Onion, half-slices
1 Red Bell Pepper, 1/2 wide strips
1 Green Bell Pepper, 1/2 wide strips
3 cloves Garlic, minced
1 tbsp Ground Cumin
1 tsp Dried Oregano
1 sprig Thyme
1 Bay Leaf
tt Salt & Pepper
2-4 Cilantro Sprigs