1. Begin by seasoning the flank steak generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet or pot set over medium-high heat and sear the flank steak on both sides until a rich, brown crust forms, approximately 4-5 minutes per side.
3. Remove the seared steak from the skillet and set it aside.
4. In the same pot, add additional olive oil if necessary and sauté chopped onions and minced garlic until they become translucent and fragrant, about 3-4 minutes.
5. Add sliced green, red, and yellow bell peppers to the skillet and cook for another 5 minutes, allowing them to soften and their sweetness to emerge.
6. Stir in tomato paste, mixing thoroughly so it coats the vegetables evenly.
7. Add spices like cumin, paprika, and dried oregano to the skillet, combining them with the aromatic vegetables.
8. Pour beef broth and white vinegar into the pot to create the sauce base, ensuring all ingredients are mixed well.
9. Add bay leaves to the sauce for an earthy flavor profile.
10. Return the seared flank steak to the pot, submerging it in the flavorful sauce.
11. Cover the pot with a tight-fitting lid and reduce the heat to low, allowing the Ropa Vieja to simmer softly for 2 to 3 hours or until the meat is tender and can be shredded easily.
12. Once the meat is tender, remove it from the pot and use two forks to shred it into thin strands.
13. Return the shredded meat to the pot, mixing it thoroughly with the sauce to ensure the flavors meld together.
14. Stir in green olives with pimentos and let the dish simmer for another 10 minutes.
15. Taste the Ropa Vieja and adjust the seasoning with salt and pepper as needed.
16. Serve your Heartfelt Ropa Vieja with traditional sides like white rice, black beans, and fried sweet plantains, or explore serving alternatives such as tacos, burrito bowls, or over polenta.