Flank Steak

• 2 lb. flank steak (London broil), cut into 1-inch strips
• 1 onion, quartered
• 3 c. water
• 1 small jar chopped pimentos
• 2 green peppers, cut into strips
• 2 onions, cut in strips
• Italian bread, cut into 1/2-inch slices
• 4 cloves garlic, crushed
• 1 (10 3/4 oz.) can tomato puree
• 2 bay leaves
• 1/2 c. water
• 1 can peas

1. Combine steak, onion quarters and water in a pot.
2. Bring to a boil.
3. Cover, reduce heat and simmer for one hour or until meat is tender.
4. Drain; reserve 1 1/2 cups of liquid.
5. Cool.
6. Shred meat or cut into small pieces; set aside.
7. Cook peppers, onion strips and garlic in 2 tablespoons oil in a large skillet for 3 minutes. Stir in meat and reserved liquid (1 1/2 cups).
8. Cook 10 minutes. Add peas.
9. Remove bay leaves.
10. Stir well and cook 10 minutes. Toast garlic bread and serve with meat mixture.

flank steak, onion, water, pimentos, green peppers, onions, italian bread, garlic, tomato puree, bay leaves, water, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171165 (may not work)