2 tsp salt - 1 Tbsp whole black peppercorn - 2 Lbs. flank steak - ½ Cup olive oil - 3 Garlic cloves - 1 Medium green bell pepper - 1 Medium red bell pepper - 2 Cups Tomato sauce - 1 Bay leaf - ½ tsp white pepper - ½ tsp Ground cumin - ½ tsp Ground oregano - 1 Cup Dry wine - ½ a lime juice lime - ½ Cup Canned peas, for garnish - ¼ Cup Chopped pimientos, for garnish.
Combine 1½ quarts water, 1 teaspoon of the salt and the peppercorns in a large imusa sauce pot or caldero and bring to a boil over high heat.
Add flank steak and reduce the heat to low. Cover the imusa sauce pot or caldero and simmer over low heat for 1½ to 2 hours, until the meat is nice and tender.
Heat the olive oil in a large 12 imusa sauté pan over medium heat. Add the garlic, onion, and bell peppers, and sauté for about 10 minutes, until the vegetables are soft.
Add the tomato sauce, bay leaf, pepper, cumin, oregano, and remaining teaspoon of salt, and bring the mixture to a boil.
Add the dry wine and continue boiling for 5 minutes. Reduce the heat to low and simmer for additional 20 minutes. Remove the pan from the heat and set aside. Drain the flank steak and let it cool to room temperature on a plate lined with paper towels.
Use your hands to shred the beef into long strips; if you shred it along the grain it should come apart easily. Season the steak with salt and pepper and with the imusa lime squeezer, squeeze lime juice and add it to the tomato mixture. Stir to coat the meat with the sauce.
Cook over medium low heat for at least 20-30 minutes to allow the flavors to come together. Remove and discard the bay leaf. Garnish with peas and pimentos and serve with white rice.