Salpicón De Res (Central American Shredded Beef Salad)

• 2 - 2 1/2 lbs beef flank steak or 2 -2 1/2 lbs skirt steaks
• 1 onion, chopped
• 1/3 cup olive oil
• 1/4 cup vinegar
• 1 -2 teaspoon dried oregano
• salt and pepper, to taste
• 3 tomatoes, seeded and chopped
• 1 onion, thinly sliced
• 3 serrano chilies, chopped or minced
• 2 avocados, chopped
• lime wedge (optional)
• lettuce leaf, to put salad on (optional)

1. Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
2. Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
3. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
4. VARIATIONS:
5. Salpicon can also be made with chicken (salpicon de pollo), seafood (salpicon de mariscos) or tuna (salpicon de atun).
6. Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapenos.
7. Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
8. Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.

beef flank, onion, olive oil, vinegar, oregano, salt, tomatoes, onion, serrano chilies, avocados, lime, lettuce leaf

Taken from www.food.com/recipe/salpic-n-de-res-central-american-shredded-beef-salad-456479 (may not work)