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2 lb beef flank steak
2 teaspoons Caribbean jerk seasoning
2 tablespoons olive oil
1 (32-oz) box chicken broth (Mexican tortilla flavor or reduced sodium)
1 (8-oz) pouch roasted tomato Mexican cooking sauce
1 (20-oz) can pineapple chunks in juice, undrained
1 (16-oz) package frozen yuca (about 3 cups)
1 (11-oz) package frozen ripe plantains
1 (14-oz) package frozen tri-color peppers and onions blend
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