1 (2-pound) New York strip steak, cut into 1-inch cubes
3 tablespoons olive oil
Salt and ground black pepper
6 chicken bouillon cubes (recommended: Maggi or Goya)
2 red peppers
2 cloves garlic
Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
Cover and place pot over low heat. Let it steam for 20 minutes.
Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.