If I had to come up with two words to describe this dish, they would be “tangy” and “tasty.” Onions, lime juice, and roasted tomato are all mixed in with flank steak, which is seared to a crispy and juicy finish. While the dish is made entirely on the stovetop, you’d swear a grill was involved. This is another great option for entertaining because most of the recipe can be done a day in advance.

　　

Ingredients

serves 6

　　2 pounds flank steak, cut into 4 pieces

　　2 onions, 1 quartered and 1 sliced

　　1/3 cup olive oil

　　Juice of 4 limes (about 4 tablespoons)

　　Salt and black pepper

　　1 pound large tomatoes, cored

　　1 jalapeño, stem removed

　　1 onion, halved

　　2 tablespoons lightly packed cilantro leaves

　　Salt and black pepper

　　1 lime, cut into wedges

　　

Boil and Shred the Flank Steak

Step 1

Combine the flank steak and quartered onion in a saucepan and fill with enough water to cover the meat. Bring to a boil, then decrease the heat to a simmer, leaving the pan uncovered. 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). Remove the meat from the pan and place on a dish until it’s cool enough to handle. Shred the beef and put in a bowl.

　　

Marinate the Shredded Beef

Step 2

Add the olive oil, sliced onion, lime juice, and salt and pepper to taste to the shredded beef and toss well. Cover the bowl with plastic wrap and marinate in the refrigerator for about 20 minutes, or overnight.

　　

Make the Salsa

Step 3

Put a large nonstick skillet over medium heat and add the tomatoes, jalapeño, and onion in one layer. Allow the vegetables to cook through and char on all sides (this will intensify the flavors and bring out the sweetness). Resist the temptation to increase the heat to high, which will burn, not char, the vegetables.

　　

Step 4

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. Season with salt and pepper and pour into a small serving bowl.

　　

Sear the Shredded Beef

Step 5

Take the unwashed skillet used to char the vegetables and place it over medium-high heat. 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). You want to sear and crisp up the beef, not steam it, so avoid adding too much meat at one time. Do not touch the beef for 2 minutes. Allow the bottom layer of the flank steak to become golden brown and the onions to caramelize. Stir the mixture well, distribute it evenly in the skillet a second time, and allow it to sit another 2 minutes undisturbed. Transfer to a plate and repeat with the remaining beef.

　　

Serve and Garnish

Step 6

Put the shredded beef on a platter and garnish with lime wedges and cilantro sprigs. Serve with the salsa.

　　

COOKING NOTES

Step 7

TECHNIQUES

　　

Step 8

Shredding Beef

　　

Step 9

Flank steak is one of the easiest cuts to shred by hand since the muscle is made up of long stringy fibers. After the beef has been cooked, put it on a plate until it is cool enough to handle. Using your hands, shred the beef by pulling apart the fibers. You can decide how thick you want the beef shreds to be—I prefer them on the thin side.

　　

Step 10

ADVANCE PREPARATION

　　

Step 11

The recipe can be made up to the point of marinating the beef a day in advance. You can also sear the beef up to 1 1/2 hours in advance of serving and hold it in a warm (250°F) oven.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.