2 pounds beef top round, cut into thin slices

1/2 tablespoon salt & black pepper or Homemade Adobo to taste

1/3 cup white vinegar

1 cup olive oil

1/2 cup manzanilla olives, sliced

1 teaspoon dried oregano, crushed

1 teaspoon ground cumin

3 cloves garlic, peeled and chopped

1 cup green bell pepper strips

2 cups Spanish yellow onion slices

DIRECTIONS:

• Pound meat to tenderize it.
• Season with adobo.
• Combine vinegar and 3/4 cup olive oil.
• Add olives, oregano, cumin and garlic; set aside.
• In nonstick skillet, heat remaining 1/4 cup of oil and saute  pepper and onion lightly.
• Remove pepper and onion with slotted spoon and set aside.
• Reheat oil remaining in skillet until very hot and sear beef on all sides.
• Return pepper and onion to skillet with meat.
• Pour oil-and-vinegar mixture over meat.
• Cook over medium to low heat, partially covered, for 20 minutes, or until the meat is tender.

BUEN PROVECHO!