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Flank Steak Salad - Salpicon Prep time: 15 min Slow cook: 8 hours on slow Servings: 6-8  Ingredients: BEEF *  1 lb flank steak *  1 white onion cut in quarter *  1 tbs fine sea salt *  2-3 cloves *  2-3 corn peppers *  1 bay leaf Vinaigrette  *  3 tbsp distilled white vinegar *  6 key limes (juice) *  1 tbsp dried Mexican Oregano *  1 1/2 tsp sea salt *  1/2 tsp ground black pepper *  1/2 cup extra-virgin olive oil Pico de gallo *  2 Large tomatoes  *  1 small  onion *  1 bunch of  chopped cilantro *  2-3 Serrano peppers Procedure 1) Cook the beef in a slow cooker overnight with all the ingredients for the beef.  2) When the meat is soft, let it cool; and pull it apart. 3)  Cut the tomatoes and the onion in julienne. 4)  Mix all the ingredients for the vinaigrette and mix until you form an emulsion and set it aside. 5) Assemble the pulled beef, the vinaigrette and the pico de gallo; toss them and season with salt. You can serve it over tostadas and top them with avocado and sour cream, ENJOY!