In a large re-sealable plastic bag, combine 1 tablespoon of the oil, the crushed garlic, cumin, and salt and black pepper to taste. Place steak in bag and marinate up to 30 minutes.
In a shallow dish, combine flour and salt and pepper to taste. Dredge steak and shake off excess.
In a large Dutch oven, heat remaining 3 tablespoonoil over high heat. Brown steak on all sides. Transfer to a plate. Reduce heat to a medium and add onion, bell pepper, minced garlic, and additional oil if needed. Cook until tender, about 5 minutes. (Season with extra cumin if desired.)
Return steak to pan. Add potato, carrots, bay leaf, and broth. Increase heat to medium-high and bring to a simmer. Reduce heat and cook until meat and potatoes are tender, 15 to 20 minutes.
Meanwhile, in a blender, puree cilantro with 1/4 cup water. Add cilantro puree to stew. Cover and simmer for 5 minutes. Season with salt and black pepper to taste and discard bay leaf.