posted in Main Entree

From the Kitchen of Lara Lyn Carter


  • 2 lbs. grass fed flank steak
  • 1 large sweet onion (Vidalia if available) quartered
  • 1 tsp. coarse salt
  • 3/4 cup olive oil
  • 1/3 cup distilled white vinegar
  • 1/3 cup fresh lime juice
  • 2 tbsp. dried oregano
  • 1 cup diced tomatoes
  • 1/4 cup fresh cilantro
  • avocado slices


Arrange the beef in a crockpot that has been sprayed with non stick cooking spray. Arrange the onion around the beef. Mix together the salt, olive oil, vinegar, lime juice, and oregano. Pour the mixture over the beef. Cover and cook the beef on high for 8 hours. Remove the beef and onion from the crockpot. Shred the beef and onions onto a large platter. Serve with the diced tomatoes, cilantro and avocado.