Rub each side of the steak with the 1½ teaspoons of salt and garlic powder then add it to a slow cooker or a stovetop cooking pot. Add the peppers, onion, garlic and olives.

In a large bowl, whisk together the wine, tomato puree, tomato paste and remaining seasonings; add to slow cooker/pot.

Cover and cook on low for 8 hours.

After 8 hours, remove the meat only and shred it very finely using two forks: avoid any large chunks. Add the shredded meat back to the sauce and cook for 20 more minutes.

Serve with white rice and black beans; top with cilantro (optional). Enjoy!

For InstantPot: Rub each side of the steak with the 1½ teaspoons of salt and garlic powder; set aside.

In a large bowl, whisk together the wine, tomato puree, tomato paste, olives and remaining seasonings.

Press the InstantPot Saute button and add the cooking oil to the pot. When hot, add the peppers and onion and cook, stirring occasionally, until softened a bit. Add the garlic and cook, stirring often, another minute or so. Turn off Saute function by pressing the Cancel/Keep Warm button.

Place the steak on top of the vegetables in the pot, and pour the tomato sauce mixture carefully into the pot, covering as much of the steak as possible.

Cover and cook at High pressure for 90 minutes. When done, let rest and allow the pressure to naturally release for up to 30 minutes. Release any remaining pressure, carefully remove lid and remove the meat only.

Shred meat very finely using two forks: avoid any large chunks. Add shredded meat back to the pot and press the Saute button. Once the mixture is bubbling, turn the InstantPot off and continue cooking for 15 minutes.

Serve with white rice and black beans; top with cilantro (optional). Enjoy!