Season the steak with salt and pepper.
In the crockpot cooker, combine the diced tomatoes and their juices with the water, bell peppers, onion, garlic, oregano, cumin, bay leaf and jalapeños.
Top with flank steak and then cover and cook on high for 5 hours or until the meat is very tender.
Take the the meat out and place on a cutting board to rest for 10 minutes.
Discard the bay leaf.
Stir the capers and 1 tablespoon of the cilantro into the crockpot mixture.
Using 2 forks, shred the meat. Place the the meat back to the crockpot and stir. Season with salt and pepper.
Serve over rice or tortillas.