Combine raisins and rum in a small bowl; let stand 30 minutes.
Trim fat from steak, and cut steak into thin strips.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeno, and saute 10 minutes or until tender. Add steak and garlic, and saute 4 minutes or until beef is browned. Add raisin mixture, capers, thyme, cumin, olives, and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally. Serve over rice.
Yield: 4
servings
(serving size: 1 cup beef mixture and 1 cup rice).
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