directions

1. In a large stockpot, combine the flank steak, mustard seed, bay leaves, peppercorns, and broth. Simmer gently until the flank steak is tender. Remove steak and cool. Cut the flank steak into a small julienne and reserve.
2. Heat the oil. Sauté the onion, jalapeño pepper, and garlic until tender. Add tomatoes and simmer gently over low heat for 10 minutes. Add cilantro, cumin seed, and reserved flank steak; continue to simmer.
3. Add the olives; adjust seasoning with salt. Remove pan from heat.
4. Place one of the dough balls in your already fl oured working surface and stretch with your rolling pin. Roll out each ball to forma a circle as thin as possible without breaking the dough.

*Tip

Where to find these ingredients?

Look for sales in our latest Circular for ingredients to this and other delicious recipes. ENJOY!