Place the flank steak in a large pot of boiling water and to the water, add a little bit of salt, garlic powder and onion powder (maybe a 1/2 tsp?).

Boil the steak over medium heat for 75-90 minutes, remove from the water and let cool slightly.

When the meat is cool enough to handle, shred the meat apart with your hands or two large forks or whichever method works best for you.

Reserve about a cup of the beef broth.

In a large skillet/pan, add 1/4 c olive oil, garlic and onions and saute until the onions are translucent.

Add the shredded beef to the pan and the broth you reserved from earlier, sprinkle some salt, black pepper, a dash of oregano and a dash of paprika over the beef and stir together well.

Cook over high heat until all the liquid is absorbed.

Once all the liquid is gone, squeeze a lime into the pan and continue to saute the beef until the meat is thoroughly cooked.

Serve with white rice and black beans and fried sweet plantains. Put a lime wedge or two on each plate.