Season steak with 1/4 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon oil in a large heavy saucepan over medium high heat. Add steak and cook 5 minutes, turning once to brown.
Add onion and enough water to cover. Cover the saucepan or put ingredients into a crockpot over high heat. Simmer about 2 hours and 15 minutes, adding water if necessary, until meat is falling-apart tender.
Remove meat, strain cooking liquid; discard onion. Shred the meat with hands or two forks; set aside.
Heat remaining tablespoon oil over medium high heat. Add jalapeno pepper and spice, cook 30 seconds, stirring, until fragrant. Add bell pepper strips, tomatoes, 2 cups of reserved cooking liquid and meat, remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Mix well; cook 5 to 10 minutes more to heat through. This recipe is great for wrapping in low-carb tortilla’s or if you are in Phase 1 wrapped in lettuce leaves or served on top of shredded lettuce.