In a large pot or Dutch oven, heat the olive oil over medium heat. Season the flank steak with salt and pepper, then add it to the pot, browning on all sides. Remove the steak and set aside.

In the same pot, add the sliced onion and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Return the flank steak to the pot and add the diced tomatoes, beef broth, cumin, paprika, oregano, and bay leaves. Bring the mixture to a simmer.

Cover and reduce the heat to low. Cook for about 2-3 hours, or until the meat is tender and easily shreds with a fork.

Once cooked, remove the flank steak from the pot and shred it using two forks. Return the shredded meat to the pot and stir to combine with the sauce.

Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.

Serve the Ropa Vieja hot, garnished with fresh cilantro and lime wedges on the side. It pairs well with rice or crusty bread.