Mexican-Style Pepper Steak

• 2 tablespoons extra virgin olive oil
• 1 medium onion, halved and sliced
• 2 medium Roma tomatoes, coarsely chopped
• 1 medium red bell pepper, cut into julienne strips
• 4 jalapeno or habanero chilies, sliced crosswise with seeds
• Kosher salt
• black pepper
• 1 cup unsalted chicken broth
• 8 fresh bay leaves
• 1 pound shaved beefsteak
• 2 tablespoons chopped cilantro

1. In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
2. Add half of the broth and bay leaves to each skillet and bring to a simmer.
3. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total.
4. Transfer meat to a platter or plates.
5. Simmer pan juices until slightly thickened, 1 to 2 minutes.
6. Spoon vegetables and juices over the beef and sprinkle with cilantro.

extra virgin olive oil, onion, tomatoes, red bell pepper, habanero chilies, kosher salt, black pepper, chicken broth, bay leaves, beefsteak, cilantro

Taken from cooking.nytimes.com/recipes/1013487 (may not work)