I cobbled together some recipes from the Internet and sort of followed Guga’s (Sous Vide Everything) technique.  I also made some substitutions based on what I happened to have here.

Get some flank steak, maybe 50 oz, and flame sear the flank as quickly as possible over very licky flames.  Set this aside (I refrigerated it overnight).

Get your biggest cast iron skillet hot and start sautéing or wilting this stuff:

• 1 green bell pepper
• 1 red bell pepper
• 1 yellow or white onion
• 8 cloves garlic (add after the others are well along)

Once that is nicely done start adding your liquids:

• 1 C white wine
• 1 T balsamic vinegar
• 1 can tomato paste
• 1 lime juice
• 2 t soy sauce
• 1 C chicken stock
• 1 T adobo

Once that is integrated and bubbling add your dry stuff:

• 1 t annatto seeds ground
• 2 t coriander
• 2 T paprika (Spanish aka smoked)
• 1 t cayenne
• 1/2 t allspice

Into the bag with everything plus (probably easier to let the sauce cool for a while):

• 1/2 C Spanish olives
• 1 T oregano fresh (or 1 t dried)
• 2 bay leaves

Seal that bag and sous vide at 185f for 24 hours.

It’s recommended by literally everyone to let it rest overnight after cooking to punch up the flavor even more.

I tasted this at every stage and each tasting kept getting better.  Crazy!