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1
Combine the flank steak and quartered onion in a saucepan and fill with enough water to cover the meat.
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2
Bring to a boil, then decrease the heat to a simmer, leaving the pan uncovered.
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3
Continue simmering for 20 minutes, or until the beef is cooked through to a medium doneness (you can test the meat by tearing a piece open and making sure that the interior is pink in color).
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4
Remove the meat from the pan and place on a dish until its cool enough to handle.
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5
Shred the beef and put in a bowl.
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6
Add the olive oil, sliced onion, lime juice, and salt and pepper to taste to the shredded beef and toss well.
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7
Cover the bowl with plastic wrap and marinate in the refrigerator for about 20 minutes, or overnight.
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8
Put a large nonstick skillet over medium heat and add the tomatoes, jalapeno, and onion in one layer.
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9
Allow the vegetables to cook through and char on all sides (this will intensify the flavors and bring out the sweetness).
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10
Resist the temptation to increase the heat to high, which will burn, not char, the vegetables.
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11
Combine the charred vegetables (leave the skin on) and the cilantro in a food processor and pulse until it has the consistency of a chunky sauce.
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12
Season with salt and pepper and pour into a small serving bowl.
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13
Take the unwashed skillet used to char the vegetables and place it over medium-high heat.
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14
Toss the marinated beef and add about half of it to the skillet (you do not need to add more oil as the marinade has enough).
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15
You want to sear and crisp up the beef, not steam it, so avoid adding too much meat at one time.
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16
Do not touch the beef for 2 minutes.
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17
Allow the bottom layer of the flank steak to become golden brown and the onions to caramelize.
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18
Stir the mixture well, distribute it evenly in the skillet a second time, and allow it to sit another 2 minutes undisturbed.
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19
Transfer to a plate and repeat with the remaining beef.
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20
Put the shredded beef on a platter and garnish with lime wedges and cilantro sprigs.
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21
Serve with the salsa.
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22
TECHNIQUES
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23
Shredding Beef
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24
Flank steak is one of the easiest cuts to shred by hand since the muscle is made up of long stringy fibers.
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25
After the beef has been cooked, put it on a plate until it is cool enough to handle.
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26
Using your hands, shred the beef by pulling apart the fibers.
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27
You can decide how thick you want the beef shreds to beI prefer them on the thin side.
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28
ADVANCE PREPARATION
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29
The recipe can be made up to the point of marinating the beef a day in advance.
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30
You can also sear the beef up to 1 1/2 hours in advance of serving and hold it in a warm (250F) oven.
