Queen Korina's Salad

1. 1

   For the meat: Rub the flank steak with oregano, cumin, salt and cracked pepper.

2. 2

   Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pot, bring to a boil.

3. 3

   Simmer for 1 1/2 hours until meat is fork tender and comes easily apart with a fork.

4. 4

   If you need to add some more liquid during the cooking process, go ahead.

5. 5

   Add more beef broth or water would be fine.

6. 6

   Remove the pot off the burner and allow to cool to room temperature, about 20 minutes.

7. 7

   When it's cooled to room temperature, cover with lid and place into the refrigerator.

8. 8

   Cool in the refrigerator for 1 to 3 hours.

9. 9

   After it's cold, trim off any remaining fat, cut into 4 pieces across the grain and then shred using 2 forks.

10. 10

    Place it back into the liquid until ready to serve.

11. 11

    Before adding to the salad, drain off liquid and discard.

12. 12

    For the vinaigrette: Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated.

13. 13

    For the salad and assembly: Toss the lettuce and vegetables with the vinaigrette, and top with meat.

14. 14

    Add freshly made corn tortilla chips around side of bowl.

* Per serving · 4 servings · Values may vary.