1. Pat steak (or steaks) dry with paper towel. Season all over with salt and pepper to your taste. Cut into 4 equal pieces. Heat oil over medium-high heat in a heavy skillet; brown steak, in batches as necessary, turning with tong to brown both sides. Transfer to a plate and set aside.

2. Add soup, salsa, and cumin to skillet; stir to combine and bring to a simmer, scraping up brown bits from bottom of the pan. Return steaks with accumulated juices to pan.

3. Cover and simmer in preheated 325°F oven or on stovetop for 1 hour. Add pepper chunks, spooning sauce over to cover. Cover and simmer for 30 minutes or until beef and peppers are fork-tender.

4. Serve with potatoes or rice and spoon some of the sauce over top. Garnish with cilantro, if desired.