Large pot with the meat and beef broth added. To fit in the pot without folding or overlapping, cut a large piece in half.

Heat the pot on a high setting. Reduce the heat to medium once the broth has boiled for 15 minutes.

Cook for 30 minutes after turning the steak and lowering the heat to medium-low. About halfway through the cooking period, turn the steaks again.

Place the flank steak on a chopping board or a pan after turning off the heat in the cooker. When the steak is cold enough to handle, shred it into thin strings.

Reintroduce the meat to the broth. Add a generous amount of salt, black pepper, garlic powder, and lime juice. To blend, thoroughly stir.

Heat the oil in a large, skillet over medium-high heat. When the oil is hot, almost smoking, add the shredded beef and arrange it so it covers the entire skillet in one layer.

Cook the beef for 3-5 minutes, do not stir. Let the liquid cook out and allow the bottom become browned and crispy.

Get beneath a piece of the meat with a large spatula and flip it over, but don't stir. Repeat the process with a different part of the steak until it is all browned side up.

The beef needs another 1–2 minutes of cooking. Since the liquid has already been boiled out, this side will brown much more quickly. After one minute, check a section to make sure it isn't burning.

Any areas that require a bit additional browning should be turned over. As soon as the beef's outer layer turns brown and crispy, continue monitoring and flipping it.

Once the vaca frita is cooked, turn off the heat and transfer the beef to a dish or pan.

Add the sliced onions to the skillet; place it back over the hot burner (with the heat off). Let the residual heat cook the onions, stir frequently.

Serve the vaca frita with the onions and extra lime wedges, white rice, black beans or your favorite side dishes.