Instructions: Cut up peppers, onions and tomatoes into 1/2" pieces. Saute in olive oil until onions are transparent. Cube steak into bite sized pieces In separate pan, rubbed with olive oil, sear meat quickly until brown outside, but rare inside. Add sauteed vegetables, chili powder, oregano and garlic. Season to taste. Mix well. Cover and simmer for 10 minutes. Serve at once, alone, or with side dishes of rice, tortillas and green salad, tossed with vinegar-oil dressing and dry red wine.

Notes: This has a lovely flavor. The broth is very thin and I thought best served over hot cooked rice. I only added the tomatoes to the other vegetables when I added the beef, so the tomatoes would not become too mushy.

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