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2 tablespoons grapeseed oil

1 (3 to 4-pound) boneless chuck steak

2 tablespoons sea salt

2 tablespoons cracked black pepper

1 medium onion, diced

2 carrots, peeled, cut in 1/2 and sliced on the bias

2 tablespoons minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1 cinnamon stick

1 (28-ounce) can crushed tomatoes

1 cup beef stock

1 Scotch bonnet or habanero pepper

1/2 cup drained and chopped green olives

1/4 cup drained capers

Chopped parsley, for garnish

White rice, for serving, optional