1. Place the flank steak in a 6-quart covered pot and add just enough water to cover. Add the bay leaves, peppercorns, and parsley.
2. Simmer, covered, until tender, about 1˝ hours. Allow to cool in the liquid, covered, as long as overnight in the refrigerator.
3. Mix the dry spices for the marinade. Cut the meat, across the grain, into serving-size pieces and pound each piece with a wooden or metal meat pounder. This should increase the size of each piece by about half.
4. Rub each piece with a bit of the marinade mixture and then splash each piece with dry sherry. Allow to marinate for a moment.
5. Heat a flat griddle and add the olive oil. Fry each piece of meat just until it barely browns on each side. Fry the onions and peppers along with the meat, just until they are tender but not mushy. Place all on a plate along with lemon wedge garnish.
