Ropa Vieja

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2 (1-pound) flank steaks, trimmed

3 cups thinly vertically sliced red onion

2 cups red bell pepper strips (about 2 peppers)

2 cups green bell pepper strips (about 2 peppers)

4 garlic cloves, minced

6 tablespoons thinly sliced pitted green olives

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon freshly ground black pepper

6 tablespoons sherry vinegar

3 cups fat-free, less-sodium beef broth

1 tablespoon no-salt-added tomato paste

2 bay leaves

1/2 cup chopped fresh cilantro

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