1 - Step 1 Cut steak into 4 rectangular pieces.

2 - Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.

3 - Step 2 In a large pot over medium-high heat, heat 2 tablespoons oil.

4 - Working in batches, cook steak until browned on both sides, 5 to 6 minutes.

5 - Transfer to a plate.

6 - Step 3 In same pot over medium heat, heat remaining 2 tablespoons oil.

7 - Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes.

8 - Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.

9 - Step 4 Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes.

10 - Add tomatoes with their juices and bay leaves.

11 - Mash down on tomatoes to break up, then nestle beef into stew.

12 - Add water to cover beef, if needed, and bring to a simmer.

13 - Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours.

14 - Transfer steaks to a plate and finely shred with 2 forks.

15 - Step 5 Stir shredded steak back into stew.

16 - Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes.

17 - Stir in olives; season with salt.

18 - Step 6 Spoon ropa vieja over rice and beans.

19 - Top with cilantro.