Season and sear the beef

• Pat the flank steak dry and season generously with salt and black pepper.
• Heat the olive oil in a Dutch oven over medium-high heat.
• Sear the beef on both sides until deeply browned, then transfer to a plate.

Build the sauce base

• Lower the heat and add the onion and red bell pepper; cook until softened.
• Stir in the garlic, cumin, oregano and smoked paprika and cook until fragrant.
• Add the tomato paste and cook it out briefly.

Add liquids and braise

• Pour in the crushed tomatoes, beef stock and Worcestershire sauce, then add the bay leaves.
• Return the beef to the pot, cover and simmer gently until the meat is fork-tender.
• Turn the meat once or twice during cooking.

Shred the beef

• Transfer the beef to a bowl and shred it with two forks into ribbons.
• Discard the bay leaves.

Finish in the sauce

• Return the shredded beef to the pot and stir into the sauce.
• Simmer uncovered until the sauce clings to the meat; adjust salt and pepper.
• Serve with rice and beans, arepas or tostones.