1 ½ pound flank steak
2 red bell peppers, sliced
1 onion, sliced
1 1-15 ounce can fire roasted diced tomatoes
1 tablespoon vinegar
1 chipotle chile in adobo, finely diced
2 tablespoons adobo sauce
3 garlic cloves, minced
1 bay leaf
2 tsp ground cumin
1 tsp salt
1 tsp freshly ground pepper
4 tablespoons, chopped pimiento stuffed olives