One 2-pound flank steak, halved lengthwise and cut crosswise into 4 pieces
Kosher salt and freshly ground pepper
One 28-ounce can diced tomatoes
1/2 cup water
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, cut into 1/4-inch dice
2 garlic cloves, thinly sliced
1 jalapeño, seeded and thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
1/2 cup pitted green olives
2 tablespoons capers, drained
3 tablespoons coarsely chopped cilantro
Steamed white rice or warm tortillas, for serving