1 tablespoon vegetable oil

2 pounds flank steak

1 cup beef or chicken soup, such as Manischewitz Chicken Broth (add a bay leaf if using chicken broth)

8 ounces Tuscanini Tomato Sauce

1 small onion, sliced

1 green bell pepper, seeded and sliced

2 cloves garlic, chopped

6 ounces Tuscanini Tomato Paste

1 teaspoon ground cumin

1 teaspoon cleaned and rchopped cilantro

1 tablespoon Gefen Olive Oil

1 tablespoon imitation white vinegar

chives

1 teaspoon parsley, cleaned and chopped finely

1–1 and 1/2 pounds small new or Yukon Gold potatoes

2 teaspoons salt, plus additional to taste

2 tablespoons Gefen Olive Oil

ground black pepper, to taste

1/4 cup finely chopped shallots

2 teaspoons minced garlic (about 4 cloves)

2 tablespoons finely chopped fresh parsley, optional